Veal baked in the oven

Veal baked in the oven is a traditional, very tasty dish that involves slow cooking of veal meat with potatoes and tomatoes. Here’s how to prepare it:

Ingredients

• 800g of veal (preferably topside or rump)
• 800g of potatoes
• 400g of peeled tomatoes
• 1 sprig of rosemary
• 2 cloves of garlic
• 100ml of white wine
• Extra virgin olive oil to taste
• Salt and pepper to taste

Preparation

1. Start by preheating the oven to 180°C.
2. Peel the potatoes and cut them into wedges not too thin.
3. In a large frying pan or an oven-proof dish, brown the garlic cloves in extra virgin olive oil.
4. Add the piece of veal and brown it on all sides until it is well-golden.
5. Deglaze with the white wine and let the alcohol evaporate.
6. Add the peeled tomatoes, crushing them slightly with a fork, the sprig of rosemary, salt, and pepper.
7. Arrange the potato wedges around the veal, making sure they are well-submerged in the sauce.
8. Cover the dish with parchment paper and aluminum foil and place it in the oven. Cook for about 1 hour and 30 minutes. During the last half-hour of cooking, remove the aluminum foil to allow the veal and potatoes to brown.
9. Check the doneness of the veal and potatoes before taking it out of the oven.

A curiosity: the term “baked in the oven” comes from the oven cooking, a technique used in the past in bread ovens when, at the end of bread baking, the residual heat was used to cook meat dishes like this one. Veal baked in the oven is an excellent example of how Italian cuisine can turn a simple dish into a true delight for the palate.