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Milk veal roasted “arrostomorto” Tuscany style, with potatoes

Recipe for 10 people

  • 2kg of lean leg of milk veal
  • a thick blend of:
    6 garlic cloves
    10-12 sage leaves
    a large pinch of salt
    a pinch of pepper
    ¼ white wine
    vegetable oil
    salt and pepper
    800 grams of potato cut into pieces
In the blender reduce the oil, garlic, salvia, salt and pepper to a pulp. Season the meat well then spread it evenly with the blended pulp, tie it tightly into shape with string. Wrap the meat in oven foil, place in a well oiled oven tray and moisten the package with more oil, put in oven at 200° for 20 minutes. At this point remove the oven foil and continue to cook at 200° for a further 10 minutes, turning often to brown evenly. Moisten with the wine turn again allow wine to evaporate for another 5-6 minutes turn once more and leave to cook for 7-8 minutes, then drain the meat and keep warm to one side. Add the potatoes to the pan and allow to cook for about 30 minutes at 200° turning often, when cooked, replace the meat and allow to regain former heat, then serve with potatoes.
In order to obtain a good result, meat well roasted but savoury and succulent, it is necessary that the piece of meat is of a certain dimension, therefore the amount for 10 people. This meat like all other “arrostomorto” should not be rare.

A Giuseppe Alessi recipe
Translated by Gianna Toni

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