Devil-Style Veal Roast is a bold, aromatic main course packed with character. The meat is deeply scored and filled with chili pepper, sage and bay leaf so the flavors can penetrate during the marinating process. A robust mixture of oil, vinegar, spices and herbs adds even more depth, keeping the roast juicy and tender as it cooks slowly. The reduced cooking juices turn into a rich sauce to drizzle over the freshly sliced meat. Served with toasted bread crostini, this roast blends tradition with a spicy twist, turning a classic into a dish with a fiery, satisfying soul.
Devil-Style Veal Roast
A bold and aromatic veal roast marinated with chili, sage and bay leaf, slowly cooked until tender and served with reduced cooking juices.
Ingredients
- Veal topside 800 g
- Hot chili pepper 1
- Rosemary 1 sprig
- Bay leaf 1
- Sage a few leaves
- Oregano 1 sprig
- Nutmeg 1 pinch
- Vinegar 100 ml
- Olive oil 100 ml
- Salt to taste
- Pepper to taste
- Bread crostini 8
Tools
- Pot
- Deep dish
- Knife
- Wooden spoon
- Cutting board
- Toaster
Instructions
- Make deep cuts in the meat and insert chili, bay leaf and sage.
- Prepare the marinade by whisking oil, vinegar, salt, pepper and nutmeg.
- Place the meat in a deep dish, cover with the marinade and let rest 2 hours, turning occasionally.
- Transfer some marinade to a pot, add the meat and brown it.
- Lower the heat and cook 1 hour and 30 minutes, basting with more marinade.
- Toast the crostini.
- Slice the roast and arrange on a platter, spooning over the cooking juices.
- Serve with crostini on the side.
Nutritional values (per serving)
395 kcal
22 g
4 g
42 g
1 g
1 g
520 mg
This post is also available in: Italiano (Italian)
