Autumn meets the Sunday roast, a classic veal roast, with porcini mushrooms, chestnuts and pumpkin
Ingredients for Ingredients
- 1 Kg Roast veal
- 600 g Porcini mushrooms
- 200 g Chestnuts
- pcs Pumpkin
- 10 cl White wine
- 1 pc Carrot
- 1 pc Onion
- 1 pc Celery stick
- Sage, rosemary, thyme
- Extra virgin olive oil
- salt and pepper
Preheat the oven steam powered at 180 ° in ventilated mode.
If you use a steam oven, it will not be necessary to prepare the broth or turn the roast several times, using a medium amount of steam. With this oven, you can cook both the pumpkin and the roast at the same time in two separate pans without transferring flavors, just bake the pumpkin in the last half hour of cooking by turning off the steam mode, or it will remain slightly crunchy.
Clean the pumpkin and reduce it into regular squares of the same size, spread them out on a baking sheet lined with paper and sprinkle them with oil. Season with salt and pepper and add two cloves of garlic and a few branches of rosemary. Bake until the pumpkin is crunchy and golden.
Peel and chop carrot, onion, celery and put them in a saucepan with water. Let them boil over low heat to obtain a vegetable broth.
Bring the water to a boil in a saucepan, pour the carved chestnuts and boil them for 15 minutes. Drain and peel them from the shell and the skin.
Clean the mushrooms by removing the earthy part and "wash" them with moistened kitchen paper. Leave the small ones whole and cut the larger ones in half.
Brown the roast in a pan evenly for about 3 minutes per side with a drizzle of oil, pour in the wine and let it evaporate. Salt and pepper.
Place the roast in a baking dish, distribute the mushrooms and chestnuts, 2 cloves of garlic, sprigs of thyme, rosemary and sage around the meat, sprinkle the meat with a few sprigs of butter, pour a drizzle of oil over the mushrooms , add salt and pepper.
Place in the oven, turn the roast from time to time, wetting it with vegetable broth if you use it.
Continue cooking for an hour at 180 ° in the convection oven.
Remove the roast from the pan and let it rest for 10 minutes wrapped in aluminum foil.
Remove the garlic, rosemary, thyme and sage and blend a third of the mushrooms and chestnuts together with the cooking juices. If necessary, add some broth to obtain a not too thick cream.
Slice the roast and serve with the sauce on top and the remaining mushrooms and chestnuts. Decorate with pumpkin cubes.
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