Enjoy a festive Christmas dinner with this Veal Roll with Dried Grapes. Tender veal, sweet raisins, and savory herbs come together with a splash of Marsala for the perfect holiday meal.
Cooking time: 1 hour 10 minutes
Servings: 4
Ingredients:
1.75 lb veal (preferably a cut suitable for rolling)
2 small leeks
1.8 oz (about ⅓ cup) dried grapes (raisins)
3.5 oz (about 6 slices) bacon, chopped
1 small bunch of fresh sage
2 small bunches of savory
3.5 tbsp Marsala liqueur
2 tbsp olive oil
Salt and pepper to taste
Preparation:
Finely chop the leeks with sage and sauté in olive oil with salt and pepper. Soak the raisins in a little warm water. Cut the veal so it opens like a book and “peel” it to get a large, flat piece. For best results, place the meat between two sheets of kitchen paper while flattening. Spread the meat with the leek mixture, chopped bacon, and drained raisins. Roll the meat, tie it with kitchen twine, and brown in a pot with a little olive oil and savory. Pour in the Marsala, season with salt, and continue cooking over low heat for about 1 hour, turning occasionally and basting with the cooking juices.
Tip: Veal from the shoulder is excellent for roasting. It can also be used for schnitzels. Roasting is easy and relatively quick: cook in a pot over low heat or in the oven at 356°F (180°C) for about 1 hour per 2.2 lbs (1 kg) of meat.
