Ingredients
- 1 kg veal beef
- 300 g robiola
- 15 desalted capers
- 3 anchovy fillets in oil
- lime
- sage
- rosemary
- extra virgin olive oil
- salt
- pepper
To prepare lukewarm roast with robiola sauce, anchovies and capers, tied the magatello: a turn of string lengthwise and many single turns equidistant widthwise (you can ask the butcher to do it for you).
sauté in a pan with a drizzle of oil, then transfer it to an oven dish and flavor it with rosemary, sage and salt. Bake it in the fan oven at 180 ° C until reaching 50 ° C at the core: it will take 45-50 minutes.
Remove from the oven the roast, let it cool and then cut it into thin slices.
Jumbled up robiola with capers and chopped anchovy fillets, grated lime zest and pepper and serve with meat, as is done with veal with tuna sauce.
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