Vitello Arrosto con Salvia

Veal Loin Roasted with Sage

Preparation info
  • Serves


    • Difficulty


Appears in

By Rose Gray and Ruth Rogers

Published 1995

  • About


  • 1.8 – 2.3 kg (4-5 lb) boned loin of veal, skin and most of the fat removed
  • sea salt and freshly ground black pepper


Season the meat with salt and pepper, and rub the rosemary and sage all over.

In a heavy-bottomed casserole, just large enough to hold the veal, melt half the butter. When foaming, add the veal and brown on all sides. Pour away the fat. Add 15g (½ oz) of the butter, the garlic and the porcini, and fry briefly. Add some of the porcini soaking water to deglaze the pan. This must be done o