Juicy veal roll gently baked with garlic, herbs, and white wine — tender, aromatic, and perfect for a Sunday meal or special dinner.
Ingredients:
About 3 pounds of veal (thin roast or fillet cut for rolling)
1 teaspoon dried marjoram or thyme
4 garlic cloves, crushed
A small pinch of garlic powder
½ cup light olive oil
½ cup dry white wine
Salt and freshly ground black pepper
1 tablespoon butter or margarine
Directions:
Rinse the veal and pat it dry. Cut it almost in half lengthwise so it opens like a butterfly. Flatten gently with a meat mallet so it cooks evenly.
Sprinkle the inside with salt, pepper, marjoram, and a touch of garlic powder. Roll it up from one side, tie it with kitchen twine so it keeps its shape.
In a bowl, mix crushed garlic, marjoram, olive oil, and white wine. Place the roll in a small baking dish, pour the mixture over it, and add a small piece of butter on top.
Cover and let it rest in the fridge overnight to soak in the flavors.
The next day, remove the dish from the fridge 30 minutes before baking. Preheat your oven to 350°F (180°C).
Bake for about 1 to 1½ hours, turning the meat now and then and spooning the juices over it so it stays moist and golden.
When it’s fully cooked and lightly browned, take it out and let it rest for 10 minutes. Cut off the twine, slice into neat rounds, and serve with its natural pan sauce.
