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• MARCHE - Roast with peppers

MARCHE - Roast with peppers

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Veal Fillet with Roasted Peppers and Olives

Total Time: 1 hour

Servings: 6

Preheat: 480°F

Ingredients

• 2.2 lb veal fillet
• 4 Viaggio red roasted peppers, cut into pieces
• 2 carrots, cut into pieces
• 1 ½ oz green olives, pitted
• Rosemary and sage, to taste
• 1 onion, sliced
• White wine, to taste
• Viaggio extra virgin olive oil, for cooking
• Butter, for greasing
• Salt, to taste

Instructions

1. Tie the veal fillet with kitchen twine, inserting sage leaves and rosemary under the string. Season the meat generously with salt. Place the veal in a buttered baking dish.
2. Drizzle the veal with Viaggio extra virgin olive oil and roast in a preheated oven at 480°F (250°C) for 10 minutes. After 10 minutes, add a ladle of boiling water and a cup of white wine to the pan. Reduce the temperature to 300°F (150°C) and continue roasting for 45 minutes, basting occasionally with the pan juices.
3. While the veal is roasting, heat some Viaggio extra virgin olive oil in a saucepan over medium heat. Add the sliced onion and a splash of water, cooking until softened and lightly browned. Add the chopped roasted peppers, carrots, and green olives, seasoning with salt. Cook the vegetable mixture for about 10-15 minutes, stirring occasionally.
4. Once the veal is done, remove it from the oven and let it rest for a few minutes before slicing. Arrange the veal slices on a serving platter and top with the vegetable mixture. Serve hot and enjoy!

This dish pairs the tender veal with a flavorful medley of roasted peppers, olives, and carrots. Perfect for a special dinner!

 

BUON APPETITO!