Dish

Pieczeń cielęca

Roasted Veal

Pieczeń cielęca is made by roasting a whole veal in the oven with herbs and spices. The meat is tender and juicy, and the skin is crispy. The dish is usually served with roasted vegetables and potatoes. The veal is marinated in a mixture of olive oil, garlic, rosemary, thyme, salt, and pepper for several hours before roasting. The dish is easy to prepare and is perfect for a family dinner or a special occasion.

European cuisine› Alpine cuisine› Polish cuisine

Meat Dish› Veal Dish

Origins and history

Pieczeń cielęca has been a traditional dish in Poland for centuries. It is often served during holidays and special occasions such as weddings and baptisms.

Dietary considerations

Gluten-free

Variations

There are many variations of Pieczeń cielęca, some of which include stuffing the veal with herbs, vegetables, and bread crumbs. Some recipes also call for adding bacon or prosciutto to the stuffing. Another variation is to serve the dish with a mushroom sauce.

Presentation and garnishing

Pieczeń cielęca should be presented on a large platter with the roasted vegetables and potatoes arranged around the meat. The dish can be garnished with fresh herbs such as rosemary or thyme. The skin of the veal should be crispy and golden brown.

Tips & Tricks

To ensure that the veal is cooked evenly, it is important to baste the meat with the marinade every 30 minutes while it is roasting in the oven.

Side-dishes

Roasted vegetables and potatoes are the perfect side dishes for Pieczeń cielęca. A green salad or a vegetable salad can also be served as a side dish.

Drink pairings

Red wine is the perfect drink pairing for Pieczeń cielęca. A full-bodied red wine such as Cabernet Sauvignon or Merlot pairs well with the rich flavors of the dish.