For the veal roll
3 kg of veal roll
100 g of fine carrot sticks
100 g of rolled sausage
100 g of garlic rolls
100 g of onion rings
10 g of garlic
1 cup of dry white wine
1 tablespoon of black pepper
half tablespoon of extra virgin olive oil
half tablespoon of salt
1 cup of chicken broth
For the crumble
half tablespoon of extra virgin olive oil
3 tablespoons of chopped onion
150 g of pancetta
2 tablespoons of almonds
1 tablespoon of raisins
400 g of cassava flour
100 g of butter
Salt to taste
For the veal roll
3 kg of veal roll
100 g of fine carrot sticks
100 g of rolled sausage
100 g of garlic rolls
100 g of onion rings
10 g of garlic
1 cup of dry white wine
1 tablespoon of black pepper
half tablespoon of extra virgin olive oil
half tablespoon of salt
1 cup of chicken broth
For the crumble
half tablespoon of extra virgin olive oil
3 tablespoons of chopped onion
150 g of pancetta
2 tablespoons of almonds
1 tablespoon of raisins
400 g of cassava flour
100 g of butter
Salt to taste
Step 1
Make small incisions with the tip of a knife on the veal roll
Place it in a bowl and add the remaining ingredients
Cover and refrigerate for 24 hours
Step 2
Place the veal roll and marinade ingredients in a baking dish
Cover with aluminum foil and bake at high heat for three hours
Remove the foil and bake for another ten minutes
In a pan, heat the olive oil and sauté the onion
Add the pancetta and brown
Add the almonds, raisins, flour, and butter; stir well
Add salt to taste
Prepare a sauce to accompany
Process the ingredients from the cooking broth and strain
In a pan, reduce the liquid by half, at low heat
Serve the veal roll with crumble and cooked potatoes (suggestion)
