Tag: Roast

Recipe Roast veal with herbs – Italian Cuisine

Ingredients

150 g of veal pulp
40 g white celery
2 teaspoons of extra virgin olive oil
a teaspoon of balsamic vinegar
basil
parsley
chives
tarragon
salt
pepper

Duration: 25 min

Level: Easy

Dose: 1 people

To prepare the veal roast with herbs, add the roast veal and brown it in a teaspoon of previously heated oil with a pinch of salt. Cook on a high heat for 15 minutes, turning the meat often. In the meantime, chop all the herbs, mix them with a teaspoon of oil, one of balsamic vinegar, add salt and pepper, then dilute everything with a little water. Thinly slice the roast and serve with the sauce and the chopped celery. This dish can be served hot or cold.

Recipe Roast chicken with potatoes – Italian Cuisine

Ingredients

1 Kg a clean and gutted chicken
800 g ratte type potatoes
lemon
rosemary
sage
extra virgin olive oil
garlic
salt
pepper

Duration: 1 h 20 min

Level: Middle

Dose: 4 people

For the recipe of roast chicken with potatoes, wash the peel of the potatoes well, divide them in half and boil them for 4 minutes in boiling water, then drain them. Divide a lemon into wedges. Stuff the chicken with the lemon wedges, a sprig of rosemary and one of sage.

Tie the legs with the kitchen string so that the chicken keeps its shape during cooking. Place the chicken in a baking dish, massage the skin with salt and pepper, add 2 cloves of garlic with the peel, the blanched potatoes and generously oil them all.

Bake at 200 ° C for 1 hour and sprinkle occasionally with the cooking sauce. Remove the chicken from the oven, place it in the serving dish, collect the cooking juices in a small bowl and serve with a salad. Decorate with rosemary.

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Recipe Sage roast turkey – Italian Cuisine

Ingredients

800 g turkey breast in one piece
100 g onion
sage
olive oil
dry white wine
broth (also nut)
flour
salt
pepper

Duration: 30 min

Level: Easy

Dose: 4 people

To prepare roast turkey with sage, tie the meat with white cooking string to prevent it from deforming during cooking. Brown it in a pressure cooker with 3 tablespoons of oil. Chop the onion with a nice handful of sage leaves. Add salt and pepper to the roast and sprinkle with dry white wine. Let it evaporate. Add the mince. Sprinkle the meat with a cup of hot broth. Close the pot and cook for 20 minutes from when it is under pressure. Remove the meat from the pot and keep it warm. Tie the bottom by mixing a teaspoon of flour. Serve the roast in slices, accompanied by its hot sauce.