Portuguese veal roast with caraway

06793 PORTUGUESE VEAL ROAST with CARAWAY for 6 PEOPLE INGREDIENTS 1 veal slice 7, 5 cm thick.

For the filling: 100 g ham, 50 g of lard, 1 bunch of parsley, salt, pepper, 1 teaspoon cumin, peppercorns 4 tablespoons olive oil 1 dl water, 1 dl of dry white wine.

Cut from left to right, in the right direction, a slice of 2, 5 cm, but without removing it completely.

Turned this piece of meat cut to the right, as if it were a page of a book.

Repeat the operation by cutting another slice of meat, which rivolterete to the left.

You will have to obtain, at the end only one slice of meat from 2, 5 cm.

Prepare the filling: mix the ham and Bacon, add chopped parsley and cumin, salt and pepper.

Spread this over the meat stuffing, roll it up and bind them with a string.

Do Brown the roast stuffed in a bit of olive oil on all sides, cover and simmer for about 1 hour and 30 minutes, by spraying occasionally with a little water and white wine.

Remove the Twine and serve the roast with potatoes and green salad.