Roasted veal - Arrosto di vitello

Hello everybody from Sonia; today I will show you a classical italian dish, the roasted veal. For 4 portions, we need a piece of veal meat of about 1 kilo (first or second class); I suggest you to choose the rump, sirloin or round steak. Then,we need: 3 or 4 celery ribs, 2 carrots, an onion, a clove of garlic, a branch of rosemary, a branch of sagebrush, salt, pepper, extravirgin olive oil and a spoonful of potato flour. It is expedient to tie the meat so that it doesn't change shape while cooking. We start placing the meat on a cutting board, we run a twine under it and we make a knot on the length side. Then we roll up the twine around the meat, close to the knot. We make a slip-knot around our hand and we run it under the meat, then we pull in order to create the first ring. When we have made the last ring, we cut the twine and we close it with a knot. Now we dress the meat with salt and pepper and we rub it down so it can absorb the spices well, then we can cook it. After warming up a spoonful of oil in the pan, we brown the meat on all sides. In the meanwhile, we chop the vegetables, then we add them in the pan and we let them pan fry. Now we can add the unpeeled clove of garlic and the herbs. Then we switch off the stove and we transfer the meat and the vegetables in an oven pan. We go on cooking it in the oven at 180 Celsius degrees for about an hour or an hour and a half (depending on the meat size). After about 30 minutes we take the roasted veal from the oven, we cover it wit aluminium foil and we put it in the oven again, to finish its cooking. After 70 minutes of cooking in the oven the roasted veal is ready. We can check it with a probe (in this case, the temperature at the centre of the meat should be between 65 and 70 Celsius degrees) or by drilling the meat: if the liquid which pours out is clear, the meat is cooked. If the liquid is pink (because it contains traces of blood) it is better to continue cooking the meat for a while. Now, while keeping the meat warm, we prepare the sauce using the remainders of the cooking vegetables. We put them in a pan and we warm them up, adding a spoonful of hot water or broth. We let it simmer for a few minutes, adding salt and pepper, then we combine it with the potato flour (previously melted with a little of cold water). When the sauce is thick, we switch off the stove and filter it. Now we just have to slice the roasted veal and spread it with the hot sauce. We can serve the meat with roasted potatoes as a side dish. The roasted veal can be prepared in advance; in this case, you have to slice it, place it in an oven pan, spread it with the sauce and warm it up when you want to serve it. Goodbye from Sonia and see you to our next recipe. Welcome to CucinaConoi English, the YouTube channel of cucinaconoi.it, the popular Italian recipes website. Are you looking for a way to surprise your guests with a tasty original Italian recipe? Than you are on the right channel! Subscribe not to miss any new recipe clicking on this link    / @soniainglese7626   Have fun preparing our recipes! Subscribe to Cucinaconoi English    / @soniainglese7626   Follow us on facebook https://www.facebook.com/pages/Cucina... The italian channel    / cucinaconoi