WINE SHOP MIONETTO

Roast with potatoes

Cannnot wait to taste a glass of the new Prosecco Rosé DOC Prestige Collection and wondering how to best pair it? Try this recipe!

INGREDIENTS (FOR 2 PEOPLE)

Veal sirloin 300gr

Potatoes 500gr

White wine 25gr

Rosemary 2 sprigs

2 cloves garlic

Extra virgin olive oil 40gr

Salt to taste

Black pepper to taste

RECIPE

After washing and drying the potatoes, peel them and then cut them into pieces of about a couple of centimeters. Pour them into a bowl and season with oil, salt and pepper, also add the peeled garlic and a sprig of chopped rosemary and mix everything. Transfer to a dripping pan greased with oil and cook in a static oven at 200 ° for 20 minutes.

Remove the whitish tissues of the meat and then move on to the binding: unroll some kitchen twine and let it pass under the meat arranged horizontally on the cutting board, join the two ends to form a double knot on the outside. Now pass the string around your hand twice to form a buttonhole. Pass the meat inside and tighten the string by pulling the upper or lower end, until it reaches the center. Here is the first knot, repeat until the piece of veal is completely caged: remember to leave about an inch of space between one knot and the other. Turn the meat over on the other side, always keeping the ends still, and weld everything by making a double knot again, obviously on the opposite side from the first. Stick the meat by passing the other sprig of rosemary under the knots and then salt and pepper the cutting board. Place the piece of meat on it and start massaging it making the aromas adhere in all points.

Heat the oil in a pan and add the meat, letting it seal over medium-high heat on all sides: every minute you will have to turn it making sure that the meat browns well. When all sides of the piece of meat are well sealed, add the white wine and let it evaporate for a few minutes, then turn off the heat.

Place the meat in the center of the dripping pan making space between the potatoes, sprinkle the piece of veal with the sauce and insert a roast thermometer until you reach the center of the pulp. Continue cooking, always at 200°, until the thermometer reaches 65 °, it will take approximately 35 minutes.