Caribbean Stuffed Veal Roast

Ingredients

In this Caribbean adaptation, the traditional Italian veal roast is transformed into a tropical delight. The stuffing is enriched with Caribbean fruits such as mango and pineapple, and the traditional Italian herbs are replaced with vibrant Caribbean spices like allspice and thyme. The slow-cooking method remains the same, ensuring a tender and juicy roast, but the flavors are elevated to reflect the vibrant and exotic taste of the Caribbean. We alse have the original recipe for Arrosto di vitello farcito reggiano, so you can check it out.

• 2 pounds (900g) veal roast 2 pounds (900g) veal roast
• 1 cup (240ml) mango, diced 1 cup (240ml) mango, diced
• 1 cup (240ml) pineapple, diced 1 cup (240ml) pineapple, diced
• 1/2 cup (120ml) red bell pepper, diced 1/2 cup (120ml) red bell pepper, diced
• 1/2 cup (120ml) red onion, diced 1/2 cup (120ml) red onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon (15ml) fresh thyme leaves 1 tablespoon (15ml) fresh thyme leaves
• 1 teaspoon (5ml) ground allspice 1 teaspoon (5ml) ground allspice
• 1 teaspoon (5ml) salt 1 teaspoon (5ml) salt
• 1/2 teaspoon (2.5ml) black pepper 1/2 teaspoon (2.5ml) black pepper
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 10g, 8g
• Protein: 45g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C).
2. 2.
   In a bowl, combine the diced mango, pineapple, red bell pepper, red onion, minced garlic, fresh thyme leaves, ground allspice, salt, and black pepper. Mix well to combine.
3. 3.
   Butterfly the veal roast by making a lengthwise cut down the center, without cutting all the way through. Open the roast like a book.
4. 4.
   Spread the stuffing mixture evenly over the inside of the veal roast.
5. 5.
   Roll the veal roast tightly and tie it securely with kitchen twine.
6. 6.
   Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the veal roast on all sides until browned.
7. 7.
   Transfer the skillet to the preheated oven and roast for about 1 hour, or until the internal temperature reaches 145°F (63°C) for medium-rare.
8. 8.
   Remove the veal roast from the oven and let it rest for 10 minutes before slicing.
9. 9.
   Remove the kitchen twine and slice the roast into thick slices.
10. 10.
    Serve the Caribbean Stuffed Veal Roast warm and enjoy the tropical flavors.

Treat your ingredients with care...

• Mango — Choose ripe mangoes for the best flavor and sweetness.
• Pineapple — Fresh pineapple works best, but canned pineapple can be used as well. Drain the canned pineapple before using.
• Thyme — Use fresh thyme leaves for the best aroma and flavor.

Tips & Tricks

• If you prefer a spicier flavor, add a pinch of cayenne pepper to the stuffing mixture.
• For an extra burst of freshness, squeeze some lime juice over the sliced veal roast before serving.
• If you don't have kitchen twine, you can use toothpicks to secure the veal roast.

Serving advice

Serve the Caribbean Stuffed Veal Roast as the centerpiece of a Caribbean-inspired feast. Pair it with traditional Caribbean sides like rice and peas, plantains, or roasted sweet potatoes. Garnish with fresh herbs and serve with a side of tangy mango salsa for a complete tropical experience.

Presentation advice

To enhance the presentation, arrange the sliced veal roast on a platter and garnish with fresh thyme sprigs and slices of fresh mango and pineapple. The vibrant colors of the stuffing and the tropical garnishes will make the dish visually appealing.