Italian Stuffed Veal Roast

Ingredients

• 2 pounds (900g) veal roast 2 pounds (900g) veal roast
• 1 cup (100g) grated Reggiano cheese 1 cup (100g) grated Reggiano cheese
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped 1 tablespoon fresh thyme, chopped
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 cup (120ml) white wine 1/2 cup (120ml) white wine
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 1g, 0g
• Protein: 40g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C).
2. 2.
   In a small bowl, combine the grated Reggiano cheese, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper.
3. 3.
   Make a slit in the veal roast to create a pocket for the stuffing. Be careful not to cut all the way through.
4. 4.
   Stuff the veal roast with the cheese mixture, pressing it firmly into the pocket.
5. 5.
   Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the veal roast on all sides until browned.
6. 6.
   Remove the veal roast from the skillet and set aside.
7. 7.
   Deglaze the skillet with white wine, scraping up any browned bits from the bottom.
8. 8.
   Add beef broth to the skillet and bring to a simmer.
9. 9.
   Return the veal roast to the skillet and transfer it to the preheated oven.
10. 10.
    Roast for about 1 hour, or until the internal temperature reaches 145°F (63°C) for medium-rare.
11. 11.
    Remove the veal roast from the oven and let it rest for 10 minutes before slicing.
12. 12.
    Serve the Italian Stuffed Veal Roast with the pan juices as a delicious sauce.

Treat your ingredients with care...

• Reggiano cheese — Use freshly grated Reggiano cheese for the best flavor and texture.
• Olive oil — Extra virgin olive oil adds a rich and fruity flavor to the dish.
• Fresh herbs — Opt for fresh rosemary and thyme to enhance the aroma and taste of the stuffing.

Tips & Tricks

• To ensure even cooking, tie the veal roast with kitchen twine before searing and roasting.
• For a more intense flavor, marinate the veal roast in the refrigerator overnight before cooking.
• Serve the veal roast with roasted vegetables or creamy mashed potatoes for a complete meal.

Serving advice

Slice the Italian Stuffed Veal Roast into thick slices and drizzle with the pan juices. Serve it alongside your favorite side dishes for a memorable dining experience.

Presentation advice

Arrange the sliced veal roast on a platter and garnish with fresh herbs, such as rosemary sprigs. The golden-brown crust and the creamy stuffing will make for an enticing presentation.