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Poultry and meat 131
Tender saddle of veal wrapped in savoy cabbage [Index: ] [Index: ]
MCRC00837934_BO_Kalbsruecken_im_Wirsingmantel-018MCRC00838006_SE_Kalbsruecken_im_Wirsingmantel-011MCRC00900679_NF_Kalbsruecken_im_Wirsingmantel-013_RZ0MeatVealPreparation methodsRoastingRecipe categoriesMeat
For 4 servings
Medium roaster
MEAT:
1 pig's caul, pre-order from butcher
Salt
1 tsp baking powder
8-10 savoy cabbage leaves
1 kg boneless saddle of veal, whole, with skin
removed and trimmed
30 g clarified butter
2 sprigs rosemary
1 garlic clove
Pepper, freshly ground
100 g Parma ham
Per serving
694 kcal, 3 g carbs, 49 g fat, 61 g protein, 0,2 BU
PREPARATION
1. Carefully wash the pig's caul in lukewarm water and soak.
2. Bring the salted water and baking powder to the boil. Quickly blanche the savoy cabbage leaves
and allow them to drain.
3. Rinse the meat briefly in cold water and pat dry with kitchen towel. Heat the clarified butter in the
roaster and sear the meat all over. Add the sprigs of rosemary and the peeled clove of garlic. Take out
the meat, season with salt and pepper and wrap in the Parma ham.
4. Cut into the stalks of the savoy cabbage leaves slightly and spread them out on the work surface
over an area the same size as the saddle of veal so they overlap. Place the meat on top and enclose
with the remaining leaves.
5. Wash the pig's caul again and spread out on the work surface. Put the saddle of veal on it and
truss up. Trim the excess caul with a pair of kitchen scissors.
6. Place the saddle of veal in the roaster and cook as indicated.
Setting procedure:
Circo-roasting
190 °C
Roasting time: 50-55 minutes