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Calf in speck crust

Calf in speck crust

Easy difficulty – Preparation 30 minutes – Cooking 70 minutes
Ingredients for 4 people
800 g of veal fillet | 300 g pumpkin pulp | 150 ml of dry white wine 80 g of thinly sliced ​​speck | 30 g of butter | 6 shallots | 2 sprigs of rosemary | 2 tablespoons of extra virgin olive oil A sprig of sage | A heart of celery Peppercorns to taste | Salt to taste.
What we need: Twine, baking dish

1. Salt the surface of the meat, coat it with the slices of speck, slightly overlapping them and tie them with kitchen string.

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2. Melt the butter in a baking dish with rosemary and sage, lay the meat, sauté it, sprinkle it with wine and cook it in a hot oven at 200° C for 20 minutes. Turn it over, sprinkle it with the cooking juices and cook for another 30-40 minutes.

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3. Clean the celery and cut it into chunks. We clean the pumpkin, remove the seeds and cut it into cubes. We peel the shallots and cut them in half lengthwise.

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4. In a saucepan, heat the oil, add the pumpkin, celery and shallot. We season with salt and pepper and cook for 10 minutes. Remove the meat from the oven, let it rest for a few minutes, remove the string and slice it not too thin. We serve the dish, accompanying it with vegetables.

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