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Casserole Roasted Veal Recipe

Casserole Roasted Veal Recipe is one of the oldest recipes and one of the most flavored ones. In this recipe is usually used TALEGGIO cheese, creamy, with a white skin that originally came from the Val Taleggio, Italy. If you don' t find TALEGGIO, you can substitute it with BRIE


PREP: 30 min


COOK: 1 hour 20 min




1,2 kg - roast of veal, boned

100g - Parma ham, finely sliced

300g - taleggio cheese

100g - speck, sliced

200g - peeled small onions

200g - small champignons

200ml - cream

50g - butter

150ml - white wine

4 - tablespoons extra virgin olive

- laurel

- thyme

- salt and pepper to taste


With a sharp knife, remove crust from taleggio and cut into slices. Enlarge the roast of veal on the chopping board, season with salt and pepper, overspread with thyme leaves. Cover with the ham slices, then overlap with taleggio slices and roll the veal. Roll / wrap up with the speck slices and tie with kitchen string. Place a casserole over medium heat, melt the butter, add the olive oil and two laurel leaves. Add the roast of veal, and cook on all sides, until golden, add onions, pour in the white wine, cover and cook for about 1 hour, turning over often. If necessary, and see that there is not enough liquid add water, just 3-4 tablespoons. Add the champignon, let cook for other 20 minutes, remove the roasted veal from casserole, the onions, champignon, eliminate laurel and keep warm. Pour in the casserole the cream and cook for just1-2 minutes over a really low heat. Sprinkle the Casserole - Roasted Veal with the creamy sauce and cut into slices.This delicious main dish could be accompanied with a Red Wine.

Casserole Roasted Veal Recipe - Learn how to prepare ...