CookEat Recipe
Roast Veal Breast with Prosciutto and Potatoes
Bone-in veal breast studded with prosciutto, roasted in lard and finished with potatoes in the pan juices.
Method
Steps
Step 1
Gather the ingredients: 1 bone-in veal breast piece, about 650 g, prepared by the butcher; 55 g prosciutto, mostly lean, finely cut into narrow pieces for studding; 35 g rendered lard; 400 g potatoes; Salt, to taste; Water for boiling the potatoes.
Step 2
Heat the oven to 180°C. Leave the veal breast on its bones. Make small openings in the meat and insert the finely cut prosciutto pieces. Tie compactly with food-safe kitchen string, coat generously with the rendered lard and season lightly with salt.
Step 3
Place in a snug roasting pan and roast for about 1½–2 hours, turning once and basting with the pan fat several times. Start checking earlier if the piece is thin. The studded meat must reach at least 74°C and should be tender when pierced between the bones; continue cooking if still tough.
Step 4
While the veal roasts, peel the potatoes and cut into small chunks. Boil in water for about 12–15 minutes until almost tender, then drain and allow the surface to dry. This advance cooking allows the potatoes to finish in the roast fat during the short final stage.
Step 5
About 10 minutes before the veal is ready, add the prepared potatoes to the hot pan fat and turn to coat. Finish roasting until the potatoes are tender and the veal is ready. Rest the meat for about 10 minutes, remove every piece of string and portion between the bones. Serve the potatoes alongside. If they need extra colour, leave them in the oven briefly while the meat rests.
Step 6
For butter and oil instead of lard, use 20 g butter and 1 tablespoon olive oil and roast in the same way. The prosciutto may be omitted; season the veal to taste before roasting, keeping the same method and potato preparation.
Cooked it? Rate it.
Cooked 0 times