Roast veal with prosciutto and olives
Instructions
Meat logs, making incisions with a knife, with cubes of ham and olives.
In a pan heat the oil and butter, Brown the meat on all sides, add the vegetables and cut into pieces and herbs, add salt and pepper, and cook over low heat for 15 minutes, turning occasionally.
Wet with wine and about 1/2 l of hot broth.
Passed in the oven at medium temperature and cook for about an hour.
Remove the meat, the sauce in Blender.
Serve the sliced roast with vegetable sauce.
