{"id":136958,"date":"2026-03-18T15:01:36","date_gmt":"2026-03-18T14:01:36","guid":{"rendered":"https:\/\/www.donatopaolino.it\/?p=136958"},"modified":"2026-03-18T15:06:16","modified_gmt":"2026-03-18T14:06:16","slug":"roast-veal-grapes","status":"publish","type":"post","link":"https:\/\/www.donatopaolino.it\/en\/roast-veal-grapes\/","title":{"rendered":"Roast Veal with Grapes Recipe"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><em><strong>Roast veal with grapes: an elegant Italian recipe with tender veal, Taggiasca olives, white wine and Marsala. Perfect for special lunches and dinners.<\/strong><\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Have you ever wanted to serve a roast that feels elegant and special, yet still easy enough to make at home? That is exactly why I love this roast veal with grapes. It is one of those recipes that fills the kitchen with wonderful aromas while it cooks slowly, and then surprises everyone at the table with its balance of flavors. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The veal stays tender, the herbs add depth, the Taggiasca olives bring a savory Mediterranean touch, and the grapes melt into the sauce with the Marsala for a rich and delicate finish. I think it is perfect for a family Sunday lunch or for a more refined dinner when you want something memorable without making it overly complicated.\u00a0<strong>Let\u2019s see how to make roast veal with grapes.<\/strong><\/p>\n\n\n\n\n  <style>\n    \/* Stili inline una sola volta per pagina *\/\n        .recipe-card{\n      --radius:20px; --gap:14px; --shadow:0 6px 24px rgba(0,0,0,.08);\n      --accent:#ff6a00; --muted:#6b7280;\n      \/* Palette variabili nutrizionali (light) *\/\n      --nut-cal:#ffe8cc; \/* Calorie \u2013 pesca *\/\n      --nut-fat:#e4f7d2; \/* Grassi \u2013 verde chiaro *\/\n      --nut-carbs:#d7ebff; \/* Carboidrati \u2013 azzurro chiaro *\/\n      --nut-pro:#f8d9f4; \/* Proteine \u2013 rosa lavanda *\/\n      --nut-sugar:#ffe2e2; \/* Zuccheri \u2013 rosa chiaro *\/\n      --nut-fiber:#e7f0d8; \/* Fibre \u2013 verde salvia *\/\n      --nut-sodium:#e6e6f7; \/* Sodio \u2013 lilla chiarissimo *\/\n\n      \/* Palette (dark) *\/\n      --nut-cal-dark:#7b4a1a;\n     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visibility: visible !important; }\n      .recipe-card {\n        position: static !important; margin: 0 !important; box-shadow: none !important;\n        border: 0 !important; max-width: 100% !important; background: #fff !important;\n      }\n      .cta, .recipe-badges, .recipe-video { display: none !important; }\n      a { text-decoration: none; color: #000 !important; }\n      @page { margin: 12mm; }\n    }\n      <\/style>\n\n  <article id=\"rcs_fc8d4d71-dcf8-46b5-9c36-6423ba94f628\" class=\"recipe-card\" itemscope itemtype=\"https:\/\/schema.org\/Recipe\">\n          <figure class=\"recipe-media\">\n        <img decoding=\"async\" itemprop=\"image\" src=\"\/wp-content\/uploads\/2026\/03\/roast-veal-with-grapes.webp\" alt=\"Roast veal with black and white grapes, Taggiasca olives and Marsala sauce\" loading=\"lazy\" \/>\n                  <div class=\"recipe-badges\">\n                          <span class=\"badge\">Meat<\/span>\n                          <span class=\"badge\">Elegant<\/span>\n                          <span class=\"badge\">Mediterranean<\/span>\n                      <\/div>\n              <\/figure>\n    \n    <header class=\"recipe-head\">\n      <h2 class=\"recipe-title\" itemprop=\"name\">Roast Veal with Grapes<\/h2>\n              <p class=\"recipe-desc\" itemprop=\"description\">Roast veal with grapes is an elegant and flavorful main course made with tender veal, black and white grapes, Taggiasca olives, aromatic herbs and a delicate sauce enriched with white wine and Marsala.<\/p>\n            <div class=\"meta\">\n                  <span class=\"pill\"><b>Prep:<\/b> <time itemprop=\"prepTime\" datetime=\"PT20M\">20m<\/time><\/span>\n                          <span class=\"pill\"><b>Cook time:<\/b> <time itemprop=\"cookTime\" datetime=\"PT1H45M\">1h 45m<\/time><\/span>\n                                  <span class=\"pill\"><b>Total time:<\/b> <time itemprop=\"totalTime\" datetime=\"PT2H5M\">2h 5m<\/time><\/span>\n                          <span class=\"pill\"><b>Servings:<\/b> <span itemprop=\"recipeYield\">6 servings<\/span><\/span>\n        \n                              <span class=\"pill\"><b>Cuisine:<\/b> Italian<\/span>\n                                <span class=\"pill\"><b>Category:<\/b> Main courses<\/span>\n                        <\/div>\n    <\/header>\n\n    <div class=\"meta\">\n      <span>by <span itemprop=\"author\" itemscope itemtype=\"https:\/\/schema.org\/Person\">\n        <span itemprop=\"name\">Donato Paolino<\/span><\/span>\n      <\/span>\n      <span>Published on <time itemprop=\"datePublished\" datetime=\"2026-03-18\">\n        18 March 2026<\/time><\/span>\n    <\/div>\n\n    \n    <section class=\"section grid cols-2\">\n      <div>\n        <h3>Ingredients<\/h3>\n        <ul class=\"ingredients\">\n                      <li itemprop=\"recipeIngredient\">Veal eye round or topside 800 g<\/li>\n                      <li itemprop=\"recipeIngredient\">Black grapes 400 g<\/li>\n                      <li itemprop=\"recipeIngredient\">White grapes 400 g<\/li>\n                      <li itemprop=\"recipeIngredient\">Taggiasca olives 100 g<\/li>\n                      <li itemprop=\"recipeIngredient\"><a href=\"https:\/\/www.donatopaolino.it\/en\/garlic\/\">Garlic<\/a> 2 cloves<\/li>\n                      <li itemprop=\"recipeIngredient\">Myrtle 1 sprig<\/li>\n                      <li itemprop=\"recipeIngredient\">Rosemary 1 sprig<\/li>\n                      <li itemprop=\"recipeIngredient\">Sage 2-3 leaves<\/li>\n                      <li itemprop=\"recipeIngredient\">Thyme 1 sprig<\/li>\n                      <li itemprop=\"recipeIngredient\">Bay leaves 2<\/li>\n                      <li itemprop=\"recipeIngredient\">Juniper berries 4<\/li>\n                      <li itemprop=\"recipeIngredient\">White wine 2 glasses<\/li>\n                      <li itemprop=\"recipeIngredient\">Marsala 1 small glass<\/li>\n                      <li itemprop=\"recipeIngredient\">Nutmeg to taste<\/li>\n                      <li itemprop=\"recipeIngredient\">Salt to taste<\/li>\n                      <li itemprop=\"recipeIngredient\">Herb salt to taste<\/li>\n                      <li itemprop=\"recipeIngredient\">Extra virgin olive oil as needed<\/li>\n                      <li itemprop=\"recipeIngredient\">Hot water or broth about 1 ladle<\/li>\n                  <\/ul>\n      <\/div>\n      <div>\n        <h3>Tools<\/h3>\n                  <ul class=\"tools\">\n                          <li>Kitchen twine<\/li>\n                          <li>Covered casserole<\/li>\n                          <li>Cutting board<\/li>\n                          <li>Sharp knife<\/li>\n                          <li>Wooden spoon<\/li>\n                          <li>Ladle<\/li>\n                      <\/ul>\n              <\/div>\n    <\/section>\n\n    <section class=\"section\">\n      <h3>Instructions<\/h3>\n      <ol class=\"steps\">\n                  <li itemprop=\"recipeInstructions\" itemscope itemtype=\"https:\/\/schema.org\/HowToStep\">\n            <meta itemprop=\"name\" content=\"Step 1: Tie the veal roast with kitchen twine to help it keep its sh\u2026\">\n            <span itemprop=\"text\">Tie the veal roast with kitchen twine to help it keep its shape while cooking.<\/span>\n          <\/li>\n                  <li itemprop=\"recipeInstructions\" itemscope itemtype=\"https:\/\/schema.org\/HowToStep\">\n            <meta itemprop=\"name\" content=\"Step 2: Place the meat in a casserole with halved garlic cloves, myr\u2026\">\n            <span itemprop=\"text\">Place the meat in a casserole with halved garlic cloves, myrtle, rosemary, sage, thyme, bay leaves and juniper berries.<\/span>\n          <\/li>\n                  <li itemprop=\"recipeInstructions\" itemscope itemtype=\"https:\/\/schema.org\/HowToStep\">\n            <meta itemprop=\"name\" content=\"Step 3: Season with a generous drizzle of extra virgin olive oil, a \u2026\">\n            <span itemprop=\"text\">Season with a generous drizzle of extra virgin olive oil, a pinch of nutmeg and a little herb salt. Cover and let it marinate for about 2 hours.<\/span>\n          <\/li>\n                  <li itemprop=\"recipeInstructions\" itemscope itemtype=\"https:\/\/schema.org\/HowToStep\">\n            <meta itemprop=\"name\" content=\"Step 4: Brown the meat over medium heat on all sides until evenly go\u2026\">\n            <span itemprop=\"text\">Brown the meat over medium heat on all sides until evenly golden.<\/span>\n          <\/li>\n                  <li itemprop=\"recipeInstructions\" itemscope itemtype=\"https:\/\/schema.org\/HowToStep\">\n            <meta itemprop=\"name\" content=\"Step 5: Add salt, deglaze with 1 glass of white wine and let the alc\u2026\">\n            <span itemprop=\"text\">Add salt, deglaze with 1 glass of white wine and let the alcohol evaporate.<\/span>\n          <\/li>\n                  <li itemprop=\"recipeInstructions\" itemscope itemtype=\"https:\/\/schema.org\/HowToStep\">\n            <meta itemprop=\"name\" content=\"Step 6: Lower the heat, add a ladle of hot water or broth, cover and\u2026\">\n            <span itemprop=\"text\">Lower the heat, add a ladle of hot water or broth, cover and cook for about 1 hour and 15 minutes, turning the roast from time to time.<\/span>\n          <\/li>\n                  <li itemprop=\"recipeInstructions\" itemscope itemtype=\"https:\/\/schema.org\/HowToStep\">\n            <meta itemprop=\"name\" content=\"Step 7: If the cooking juices reduce too much, add the remaining whi\u2026\">\n            <span itemprop=\"text\">If the cooking juices reduce too much, add the remaining white wine little by little or a spoonful of hot broth.<\/span>\n          <\/li>\n                  <li itemprop=\"recipeInstructions\" itemscope itemtype=\"https:\/\/schema.org\/HowToStep\">\n            <meta itemprop=\"name\" content=\"Step 8: Meanwhile wash the grapes, cut them in half and remove the s\u2026\">\n            <span itemprop=\"text\">Meanwhile wash the grapes, cut them in half and remove the seeds.<\/span>\n          <\/li>\n                  <li itemprop=\"recipeInstructions\" itemscope itemtype=\"https:\/\/schema.org\/HowToStep\">\n            <meta itemprop=\"name\" content=\"Step 9: After 1 hour and 15 minutes of cooking, add the Taggiasca ol\u2026\">\n            <span itemprop=\"text\">After 1 hour and 15 minutes of cooking, add the Taggiasca olives and prepared grapes to the casserole.<\/span>\n          <\/li>\n                  <li itemprop=\"recipeInstructions\" itemscope itemtype=\"https:\/\/schema.org\/HowToStep\">\n            <meta itemprop=\"name\" content=\"Step 10: Deglaze with Marsala, cover again and continue cooking over \u2026\">\n            <span itemprop=\"text\">Deglaze with Marsala, cover again and continue cooking over low heat for another 30 minutes.<\/span>\n          <\/li>\n                  <li itemprop=\"recipeInstructions\" itemscope itemtype=\"https:\/\/schema.org\/HowToStep\">\n            <meta itemprop=\"name\" content=\"Step 11: Transfer the meat to a cutting board and let it rest for a f\u2026\">\n            <span itemprop=\"text\">Transfer the meat to a cutting board and let it rest for a few minutes before slicing.<\/span>\n          <\/li>\n                  <li itemprop=\"recipeInstructions\" itemscope itemtype=\"https:\/\/schema.org\/HowToStep\">\n            <meta itemprop=\"name\" content=\"Step 12: Remove the garlic and herbs from the cooking juices and redu\u2026\">\n            <span itemprop=\"text\">Remove the garlic and herbs from the cooking juices and reduce the sauce slightly if needed.<\/span>\n          <\/li>\n                  <li itemprop=\"recipeInstructions\" itemscope itemtype=\"https:\/\/schema.org\/HowToStep\">\n            <meta itemprop=\"name\" content=\"Step 13: Slice the roast thinly, arrange it on a serving platter and \u2026\">\n            <span itemprop=\"text\">Slice the roast thinly, arrange it on a serving platter and spoon the hot grape and olive sauce over the top.<\/span>\n          <\/li>\n                  <li itemprop=\"recipeInstructions\" itemscope itemtype=\"https:\/\/schema.org\/HowToStep\">\n            <meta itemprop=\"name\" content=\"Step 14: Serve immediately while hot\">\n            <span itemprop=\"text\">Serve immediately while hot.<\/span>\n          <\/li>\n              <\/ol>\n    <\/section>\n\n          <section class=\"section\">\n        <h3>Nutritional values (per serving)<\/h3>\n        <div class=\"nutrition\" itemprop=\"nutrition\" itemscope itemtype=\"https:\/\/schema.org\/NutritionInformation\">\n          <div class=\"nut nut--calories\"><b>Calories<\/b><br><span itemprop=\"calories\">395 kcal<\/span><\/div>          <div class=\"nut nut--fat\"><b>Fat<\/b><br><span itemprop=\"fatContent\">21 g<\/span><\/div>          <div class=\"nut nut--carbs\"><b>Carbohydrates<\/b><br><span itemprop=\"carbohydrateContent\">27 g<\/span><\/div>          <div class=\"nut nut--protein\"><b>Protein<\/b><br><span itemprop=\"proteinContent\">28 g<\/span><\/div>          <div class=\"nut nut--sugar\"><b>Sugar<\/b><br><span itemprop=\"sugarContent\">20 g<\/span><\/div>          <div class=\"nut nut--fiber\"><b>Fiber<\/b><br><span itemprop=\"fiberContent\">2.5 g<\/span><\/div>          <div class=\"nut nut--sodium\"><b>Sodium<\/b><br><span itemprop=\"sodiumContent\">420 mg<\/span><\/div>        <\/div>\n      <\/section>\n    \n    <div class=\"cta\">\n              <a class=\"btn primary\" href=\"\/en\/your-recipe\/\">Send me your recipe<\/a>\n                    <button class=\"btn print\" type=\"button\" onclick=\"window.print()\">Print recipe<\/button>\n          <\/div>\n\n    <meta itemprop=\"recipeCategory\" content=\"Main courses\">\n    <meta itemprop=\"recipeCuisine\" content=\"Italian\">\n    <meta itemprop=\"keywords\" content=\"roast veal with grapes, veal roast recipe, Italian veal roast, Marsala veal, elegant main course\">\n\n  <\/article>\n\n  <script type=\"application\/ld+json\">\n    {\n    \"@context\": \"https:\/\/schema.org\/\",\n    \"@type\": \"Recipe\",\n    \"name\": \"Roast Veal with Grapes\",\n    \"image\": [\n        \"\/wp-content\/uploads\/2026\/03\/roast-veal-with-grapes.webp\"\n    ],\n    \"author\": {\n        \"@type\": \"Person\",\n        \"name\": \"Donato Paolino\"\n    },\n    \"datePublished\": \"2026-03-18\",\n    \"description\": \"Roast veal with grapes is an elegant and flavorful main course made with tender veal, black and white grapes, Taggiasca olives, aromatic herbs and a delicate sauce enriched with white wine and Marsala.\",\n    \"prepTime\": \"PT20M\",\n    \"cookTime\": \"PT1H45M\",\n    \"totalTime\": \"PT2H5M\",\n    \"recipeYield\": \"6 servings\",\n    \"recipeCategory\": \"Main courses\",\n    \"recipeCuisine\": \"Italian\",\n    \"keywords\": \"roast veal with grapes, veal roast recipe, Italian veal roast, Marsala veal, elegant main course\",\n    \"recipeIngredient\": [\n        \"Veal eye round or topside 800 g\",\n        \"Black grapes 400 g\",\n        \"White grapes 400 g\",\n        \"Taggiasca olives 100 g\",\n        \"Garlic 2 cloves\",\n        \"Myrtle 1 sprig\",\n        \"Rosemary 1 sprig\",\n        \"Sage 2-3 leaves\",\n        \"Thyme 1 sprig\",\n        \"Bay leaves 2\",\n        \"Juniper berries 4\",\n        \"White wine 2 glasses\",\n        \"Marsala 1 small glass\",\n        \"Nutmeg to taste\",\n        \"Salt to taste\",\n        \"Herb salt to taste\",\n        \"Extra virgin olive oil as needed\",\n        \"Hot water or broth about 1 ladle\"\n    ],\n    \"recipeInstructions\": [\n        {\n            \"@type\": \"HowToStep\",\n            \"name\": \"Step 1: Tie the veal roast with kitchen twine to help it keep its sh\u2026\",\n            \"text\": \"Tie the veal roast with kitchen twine to help it keep its shape while cooking.\"\n        },\n        {\n            \"@type\": \"HowToStep\",\n            \"name\": \"Step 2: Place the meat in a casserole with halved garlic cloves, myr\u2026\",\n            \"text\": \"Place the meat in a casserole with halved garlic cloves, myrtle, rosemary, sage, thyme, bay leaves and juniper berries.\"\n        },\n        {\n            \"@type\": \"HowToStep\",\n            \"name\": \"Step 3: Season with a generous drizzle of extra virgin olive oil, a \u2026\",\n            \"text\": \"Season with a generous drizzle of extra virgin olive oil, a pinch of nutmeg and a little herb salt. Cover and let it marinate for about 2 hours.\"\n        },\n        {\n            \"@type\": \"HowToStep\",\n            \"name\": \"Step 4: Brown the meat over medium heat on all sides until evenly go\u2026\",\n            \"text\": \"Brown the meat over medium heat on all sides until evenly golden.\"\n        },\n        {\n            \"@type\": \"HowToStep\",\n            \"name\": \"Step 5: Add salt, deglaze with 1 glass of white wine and let the alc\u2026\",\n            \"text\": \"Add salt, deglaze with 1 glass of white wine and let the alcohol evaporate.\"\n        },\n        {\n            \"@type\": \"HowToStep\",\n            \"name\": \"Step 6: Lower the heat, add a ladle of hot water or broth, cover and\u2026\",\n            \"text\": \"Lower the heat, add a ladle of hot water or broth, cover and cook for about 1 hour and 15 minutes, turning the roast from time to time.\"\n        },\n        {\n            \"@type\": \"HowToStep\",\n            \"name\": \"Step 7: If the cooking juices reduce too much, add the remaining whi\u2026\",\n            \"text\": \"If the cooking juices reduce too much, add the remaining white wine little by little or a spoonful of hot broth.\"\n        },\n        {\n            \"@type\": \"HowToStep\",\n            \"name\": \"Step 8: Meanwhile wash the grapes, cut them in half and remove the s\u2026\",\n            \"text\": \"Meanwhile wash the grapes, cut them in half and remove the seeds.\"\n        },\n        {\n            \"@type\": \"HowToStep\",\n            \"name\": \"Step 9: After 1 hour and 15 minutes of cooking, add the Taggiasca ol\u2026\",\n            \"text\": \"After 1 hour and 15 minutes of cooking, add the Taggiasca olives and prepared grapes to the casserole.\"\n        },\n        {\n            \"@type\": \"HowToStep\",\n            \"name\": \"Step 10: Deglaze with Marsala, cover again and continue cooking over \u2026\",\n            \"text\": \"Deglaze with Marsala, cover again and continue cooking over low heat for another 30 minutes.\"\n        },\n        {\n            \"@type\": \"HowToStep\",\n            \"name\": \"Step 11: Transfer the meat to a cutting board and let it rest for a f\u2026\",\n            \"text\": \"Transfer the meat to a cutting board and let it rest for a few minutes before slicing.\"\n        },\n        {\n            \"@type\": \"HowToStep\",\n            \"name\": \"Step 12: Remove the garlic and herbs from the cooking juices and redu\u2026\",\n            \"text\": \"Remove the garlic and herbs from the cooking juices and reduce the sauce slightly if needed.\"\n        },\n        {\n            \"@type\": \"HowToStep\",\n            \"name\": \"Step 13: Slice the roast thinly, arrange it on a serving platter and \u2026\",\n            \"text\": \"Slice the roast thinly, arrange it on a serving platter and spoon the hot grape and olive sauce over the top.\"\n        },\n        {\n            \"@type\": \"HowToStep\",\n            \"name\": \"Step 14: Serve immediately while hot\",\n            \"text\": \"Serve immediately while hot.\"\n        }\n    ],\n    \"nutrition\": {\n        \"@type\": \"NutritionInformation\",\n        \"calories\": \"395 kcal\",\n        \"fatContent\": \"21 g\",\n        \"carbohydrateContent\": \"27 g\",\n        \"proteinContent\": \"28 g\",\n        \"sugarContent\": \"20 g\",\n        \"fiberContent\": \"2.5 g\",\n        \"sodiumContent\": \"420 mg\"\n    },\n    \"aggregateRating\": {\n        \"@type\": \"AggregateRating\",\n        \"ratingValue\": \"4.8\",\n        \"reviewCount\": \"87\"\n    }\n}  <\/script>\n\n  \n\n\n\n<h2 id=\"chefs-tips\" class=\"wp-block-heading\"><strong>Chef\u2019s tips<\/strong><\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>1. Perfect browning<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Take your time when browning the meat. Let it sit undisturbed for a few minutes on each side to create a flavorful crust.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>2. Marinating matters<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">If possible, extend the marinating time beyond 2 hours. The herbs will infuse the meat more deeply.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>3. Control the liquids<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Add liquids gradually during cooking. This keeps the sauce rich and concentrated instead of watery.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>4. Seedless grapes<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Always remove the seeds from the grapes for a smoother and more refined sauce.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>5. Balance the flavor<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">If the grapes are very sweet, add a drop of vinegar or a pinch of extra salt to balance the dish.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>6. Let it rest<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Allow the roast to rest for 5\u201310 minutes before slicing. This keeps the meat juicy and tender.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>7. Slice properly<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cut against the grain to achieve softer, more tender slices.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Roast veal with grapes: an elegant Italian recipe with tender veal, Taggiasca olives, white wine and Marsala. 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