Vitello Arrosto

Roast Veal

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Preparation info

  • 6

    • Difficulty


Appears in

Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

  • About

Marcella Hazan deserves the blame for addicting me to Italian cooking and through that to Italy itself. Many of the recipes in this book were introduced to me by her marvellous Classic Italian Cooking nearly twenty years ago. This one is perhaps the most memorable. I was sitting reading it in a small cafe in Firenze waiting for my companion to finish shopping, when the logic and simplicity of the recipe caught my imagination. The city was ransacked for Vitello Arrosto: many trattorie were tried, but all were found wanting. Then on the autostrada to Roma, we stopped at an Agip motorway caff, and on the blackboard: Vitello Arrosto. It was precisely as the blessed Marcella described it – a whole rump, meltingly savoury, brown exterior and possibly ever so slightly pink in the middle. There was no gravy, just the meat, some OK roast potatoes and spinach, it was bliss.

The precise cut to use for this method of roasting is important, as it will only work with prime cuts and it will only work with veal, not vitellone (see page 124). I have used a best-end here, trimmed like a rack, which will feed six people. The best alternative is a whole rump, which will be more expensive and will feed eight, maybe more. Any leftovers are wonderful the next day as sandwiches, and of course there is always vitello tonnato, using the tuna sauce.

Ask your butcher to chine the meat, leaving just the four or five ribs attached. He should also French trim the ribs and chop all bones and trimmings for you. In short the veal is like a very big rack of lamb. The trimmings can be used next time you make broth.


  • 1 best end of veal, trimmed (see above)
  • salt and pepper
  • good olive oil
  • ½ bottle dry white wine
  • 1 sprig rosemary
  • lemons to garnish


Preheat the oven to 180°C/350°F/Gas 4. You will need a deep-sided casserole into which the meat fits relatively snugly.

Season the veal generously. Heat the casserole with a little oil over a medium flame, then brown the veal thoroughly on all faces. This process is vital and should take up to 15 minutes. When the veal is well sealed, turn it on its back so the bones are downwards and forming a natural roasting rack. Add 2 glasses of white wine: it will bubble and spit a little. Baste the meat well and put uncovered in the oven with the rosemary. Roast for 15 minutes then baste again and give another 15 minutes. Repeat for a final quarter of an hour, basting again. As the wine evaporates, add the remaining wine and, towards the end if necessary, a little water.

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