VEAL ROAST WITH APPLES

Veal roast with apples is an excellent dish of meat, easy to be prepared for your family or for a dinner with friends.

The veal is a very tender meat, perfect to be combined with the sweetish aftertaste of red apples, and many other fruits. We recommend to eat no more that a portion of 200 grams, for twice a week, nutrition experts said.

Veal is a meat cooked in many restaurants and house in Italy, very popular not only for the roast, but also as small scaloppine with lemon or just butter and flour, really appreciated by children.

For this recipe you can pair a good red wine with fruity flavors.

Print Recipe

VEAL ROAST WITH APPLES

Course

Second Course

Cuisine

Italian

Keyword

Apples, Veal

Prep Time

10 minutes

Cook Time

80 minutes

Servings

people

Ingredients

• 600 g veal top side
• 1 kg apple red
• 100 ml white wine
• 2 tbsp olive oil extra virgin
• 1 pinch salt
• 1 sprig rosemary fresh
• 1 sprinkle Black pepper

Course Second Course Cuisine Italian Keyword Apples, Veal Prep Time 10 minutes Cook Time 80 minutes Servings people Ingredients 600 g veal top side 1 kg apple red 100 ml white wine 2 tbsp olive oil extra virgin 1 pinch salt 1 sprig rosemary fresh 1 sprinkle Black pepper

Instructions

1. Peel and chop the onion (1). Then tale a terracotta’s casserole and pour two tablespoons of extra virgin olive oil (2) to the bottom. Add the onion in the casserole (3).

   
2. Let the onion fry over low heat, and once well browned, add the veal (4) to the casserole with the fresh rosemary sprig (5) on top. Rise the flame a little high and turn the roast often to brown it in all the sides for about ten minutes. Meanwhile peel the apples (6).

   
3. Divide the apples in half (7) and then into not too thin wedges (8). Now pour the white wine on the roast (9).

   
4. Turn the roast on all sides (10), let it cook for 10 minutes and add some salt (11), sprinkle with freshly ground black pepper, and add the apples (12).

   
5. Mix the apples carefully with a wooden spoon (13) and cook for about thirty minutes on a moderate flame. Then mush slightly the apples (14) to have a homogeneous mixture (15).

   
6. Cook the roast for about 40 minutes, turning often. Once ready, take the roast from the casserole and place it on a cutting board. Remove the retina and cut it in slices it not too finely (16). Serve the slices of veal on the plates (17), and top with the apple mixture (18). Serve immediately on the table.

   

Recipe Notes