Introduction

Roast veal with prosciutto and cherry sauce is a dish that combines rich flavors and sophisticated presentation. This delightful recipe highlights the tender qualities of veal, enhanced by the salty notes of prosciutto and the sweet-tart contrast of cherries. Perfect for a special occasion or a gourmet dinner at home, this meal is sure to impress your guests.

Detailed Ingredients with measures

Veal roast – 1.5 kg
Prosciutto crudo – 200 g
Cherries – 250 g (fresh or pitted if using frozen)
Red wine – 150 ml
Chicken stock – 250 ml
Shallots – 2, finely chopped
Garlic – 2 cloves, minced
Olive oil – 2 tablespoons
Salt – to taste
Black pepper – to taste
Fresh thyme – a few sprigs

Prep Time

Approximately 20 minutes

Cook Time, Total Time, Yield

Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Yield: Serves 6 people

Detailed Directions and Instructions

Preparation of the Veal

Remove the veal roast from the refrigerator at least 30 minutes before cooking to allow it to reach room temperature. Preheat the oven to 180°C (350°F).

Seasoning the Meat

Rub the veal with olive oil, salt, and pepper. Ensure it is evenly coated on all sides for optimal flavor.

Wrapping with Prosciutto

Lay out slices of prosciutto on a surface. Place the seasoned veal on top and carefully wrap the prosciutto around the meat, ensuring that it covers the surface completely.

Searing the Veal

In a hot oven-safe skillet, sear the wrapped veal over medium-high heat for about 2-3 minutes on each side until the prosciutto is crispy and golden brown.

Roasting in the Oven

Transfer the skillet with the seared veal to the preheated oven. Roast for approximately 45 minutes or until the internal temperature reaches 60-65°C (140-150°F) for medium-rare.

Preparing the Cherry Sauce

While the veal roasts, pit and halve fresh cherries. In a saucepan, combine the cherries with a splash of red wine, a tablespoon of sugar, and a little lemon juice. Bring to a gentle simmer over medium heat.

Thickening the Sauce

Allow the cherry mixture to simmer for about 10-15 minutes until the cherries have softened and the sauce has thickened slightly. Adjust sweetness as needed.

Resting the Meat

Once the veal reaches the desired temperature, remove it from the oven. Cover it loosely with aluminum foil and let it rest for about 10 minutes to retain its juices.

Slicing and Serving

After resting, slice the veal roast into thick pieces. Drizzle with the cherry sauce and serve immediately.

Notes

Choosing the Right Veal

Opt for a quality cut of veal, such as a loin or a shoulder roast, to ensure tenderness and flavor.

Prosciutto Alternatives

If prosciutto is not available, thinly sliced pancetta or bacon can be used as substitutes, although they may alter the flavor slightly.

Cooking Time Adjustment

Cooking times may vary based on the size of the roast. Always use an instant-read thermometer for an accurate temperature check.

Sauce Variations

For a different flavor profile, consider adding herbs such as thyme or rosemary to the cherry sauce for added depth of flavor.

Storage Instructions

Leftover veal can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

Cook techniques

Roasting

Roasting is a technique that involves cooking food evenly in an oven. This method is perfect for achieving a browned exterior and moist interior, ideal for cuts of meat like veal.

Wrapping

Wrapping meats in crudo or prosciutto enhances flavor and helps retain moisture during the cooking process. This technique not only adds richness but also creates a delicious outer layer.

Sauce Creation

Making a sauce involves combining various ingredients to enrich the dish. In this recipe, creating a cherry sauce adds a sweet and tangy contrast to the savory meat.

Deglazing

Deglazing involves adding liquid to a pan to lift the flavorful browned bits left from cooking. This enhances the depth of flavor in the sauce.

Resting Meat

Letting the roasted veal rest after cooking allows the juices to redistribute, ensuring that each slice is juicy and tender.

FAQ

What cut of veal is best for roasting?

The best cuts for roasting are those that have a bit of fat and connective tissue, like the veal loin or shoulder, which will remain tender during cooking.

Can I use other types of meat instead of veal?

Yes, you can substitute veal with other meats like pork or chicken, though cooking times may vary.

What can I serve with roasted veal?

Roasted veal pairs well with seasonal vegetables, mashed potatoes, or a fresh salad to balance the rich flavors.

How do I know when the veal is cooked properly?

Using a meat thermometer, the internal temperature of veal should reach 145°F (63°C) for medium-rare.

Can I prepare the cherry sauce in advance?

Yes, you can prepare the cherry sauce ahead of time and reheat it when ready to serve for convenience.

Conclusion

The roasted veal with prosciutto crudo and cherry sauce is a delightful dish that combines rich flavors and elegant presentation. Pairing the savory meat with the sweet and tangy cherry sauce elevates the overall dining experience. This recipe not only highlights the versatility of veal but also showcases how different ingredients can complement one another beautifully.

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