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Veal loin roasted with sage recipe And Books

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Veal loin roasted with sage recipe and books

So you would like to know how to make Veal loin roasted with sage recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!


veal loin roasted with sage
Vitello arrosto con salvia
italian
river cafe cook book

1.8 2.3kg boned loin of veal skin and most of the fat removed
sea salt and freshly ground black pepper
20 sage leaves finely chopped
2 teaspoons finely chopped rosemary leaves
100g unsalted butter
3 garlic cloves peeled and sliced
75g dried porcini mushrooms reconstituted (qv)
250ml dry white wine

Season the meat with salt and pepper and rub the rosemary and sage all over.
In a heavy bottomed casserole just large enough to hold the veal melt half the butter.
When foaming add the veal and brown on all sides.
Pour away the fat.
Add 15g of the butter the garlic and the porcini and fry briefly.
Add some of the porcini soaking water to deglaze the pan.
This must be done over a high heat.
Add the white wine and reduce the heat.
Return the veal to the casserole and put the remaining butter on top.
Cover with a piece of greaseproof paper and then the lid slightly askew.
Cook on top of the stove for about 45 minutes on a very gentle heat or in a preheated oven at about 150C/300F/Gas 2.
Slice and serve with the juices from the pan.

This Recipe Serves 6
(Disclaimer)


We truly hope you will like this American recipe, and enjoy your tasty Veal loin roasted with sage recepie. Check out these great recipe books and learn how to make Veal loin roasted with sage!
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