Roast with Tomatoes and Ham served with Risotto alla Milanese
A seasoned roast with tomatoes and ham accompanied by risotto alla Milanese is a recipe featuring fresh ingredients from the veal category. Try this and other recipes from Spoonsparrow!
Ingredients
- 8 pickled, dried tomatoes
- 3 tbsp pickling oil
- 0.5 bunch Basil
- 1 kg veal roast (from the nut)
- 80 g Parma ham (5 slices)
- Salt
- Pepper
- 1 tbsp butter
- 1 tbsp flour
- 4 shallots
- 100 ml dry sherry
- 400 ml veal stock
- 2 ripe plum tomatoes
- kitchen twine
Instructions
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1.
Drain the dried tomatoes, catching the oil; slice the tomatoes into fine strips. Wash and shake off the basil, then pinch off the leaves.
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2.
Pat the veal dry. In the roast, cut five deep parallel pockets 1.5 to 2 cm apart along its length so it stays together at the bottom. Fill each pocket with one folded ham slice, a fifth of the tomato strips, and 3‑4 basil leaves. Tie the roast with kitchen twine, then season all sides with salt and pepper.
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3.
Preheat the oven with the baking dish to 80 °C.
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4.
Heat a non‑stick pan, add some pickling oil, and brown the roast on all sides over medium heat for about 8 minutes. Transfer to the preheated dish and bake in the oven at both top and bottom heat for roughly 3 hours.
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5.
Knead butter and flour into a paste, wrap it in foil, and keep cool.
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6.
Meanwhile peel and finely chop the shallots.
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7.
Thirty minutes before the roast is done, reheat the pan and sauté the shallots in the remaining fat for about 2 minutes while stirring. Deglaze with sherry and reduce for 2‑3 minutes. Add the stock, bring to a boil, then simmer over medium heat for about 20 minutes.
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8.
Score the tomatoes on the stem side, blanch them in boiling water, shock in cold water, and peel. Halve, core, and dice the flesh into small cubes. Roughly tear the remaining basil. Strain the sauce through a fine sieve into a pot and bring to a boil again. Bind with the butter‑flour paste in lumps. Finally stir in the tomato cubes and warm for about 1 minute.
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9.
Remove the roast from the oven, pour the liquid that collected in the dish into the sauce. Untie the twine, slice the roast crosswise against the filling. Plate on warmed dishes with the sauce poured over, and sprinkle basil on top.
