Veal roll with nuts and orange
recipe in cocotte
Ingredients:
700 g of open veal fin for stuffing
2 sprigs of rosemary
2 cloves of garlic
80 g hazelnuts
80 g of almonds
60 g of pine nuts
40 g of plums
2-3 oranges
100 ml of Brandy
100 ml of sweet sherry (Pedro Ximénez)
1 glass of meat or vegetable broth
3 tablespoons of olive oil
Salt
Pepper
Preparation:
1 Prepare a mince with half of the nuts, some rosemary leaves and garlic and the grated peel of an orange.
2 Open the meat, season it with salt and pepper, and cover it with the minced meat.
3 Reassemble it in the same shape and tie it with kitchen string. Season with salt and pepper.
4 Place the cocotte on the heat with the oil and brown the roll on all sides.
5 Sprinkle with brandy and sherry and cook covered for 30 minutes.
6 Add the dried fruit and plums and cook for 15 more minutes. Finish with bright orange slices.
7 Allow to cool slightly, remove the strings and cut into slices with a long, sharp knife.
Comments
Olga said:
Hola, qué bien explicado y qué fácil parece! Siempre havia tenido curiosidad por hacer alguna carne rellena pero no me atrevía, y creo que al fin he encontrado una receta con la que empezar. !Muchas gracias!