Vitello Contadina
Ingredients
- 3 1/2 pounds veal top round, trimmed ⓘ
- 2 small rosemary leaves sprigs
- 8 ounces pancetta ⓘ
- 8 ounces bacon
- 2 tablespoons parsley leaves chopped ⓘ
- 2 each bay leaves
- 1 x nutmeg grated ⓘ
- 1 x black pepper coarsely ground ⓘ
- 1 ounce mushrooms porcini, dried, soaked in hot water for 30 minutes, reserve the soaking liquid ⓘ
- 6 tablespoons butter, unsalted ⓘ
- 3 medium garlic cloves, peeled
- 1 x salt ⓘ
- 1/2 cup wine white, dry ⓘ
- 1/2 cup vermouth ⓘ
- 13 cup almonds coarsely ⓘ
Instructions
- Make a deep incision down the center of the veal, being careful not to cut all the way through; gently open it out flat as you would a book.
- Trim off and reserve any irregular pieces of meat along the edges, leaving a neat, compact shape.
- Place rosemary along the center of the meat.
- Top the meat with half of the pancetta, overlapping the slices.
- Sprinkle with parsley and top with remaining pancetta, bay leaves, nutmeg and pepper.
- Drain the porcini mushrooms, reserving and straining the liquid.
- Rinse the porcini in cool water, drain again, chop coarsely and place on the top of the meat.
- Top with any reserved meat trimmings.
- Close up meat compactly and tie with kitchen twine, going once around lengthwise and several times around crosswise.
- Pat dry.
- Melt the butter in a deep casserole over medium heat.
- Add garlic and cook until golden, about 6 minutes, then discard the garlic.
- Add the stuffed roast, season with salt, and cook until lightly golden on all sides, 15 to 20 minutes.
- Add wine and vermouth, basting the meat.
- Cover the casserole, lower heat to medium low and cook, turning and basting occasionally, for 15 minutes.
- Stir in the almonds and 1/2 cup of reserved mushroom-soaking liquid.
- Cook, turning and basting occasionally, until tender, about 15 to 20 minutes longer.
- Transfer the meat to carving board and let it stand for 10 minutes or longer.
- Boil the sauce until lightly reduced.
- Cut the roast into 1/2-inch-thick slices; if necessary, reheat the slices in the casserole.
- Spoon sauce over and serve.
Nutrition & Diet Analysis (per serving)
862
kcal
43% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Tree nuts
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).