Roast Stuffed W-Summer Vegetables (Arrosto Di Vitello Variegato

May 10, 2023May 10, 20230 4
Juicy roasted veal stuffed with summer vegetables and prosciutto
in Main

Prep

30 min

Cook

60-75 min

Ready In

1 hr 30 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 lbs veal or 2 lbs beef boneless round roast
1 zucchini , cut into sticks
1/2 red bell pepper , cut into sticks
1 slice prosciutto , thick slice , cut into sticks
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon garlic powder
2 tablespoons extra virgin olive oil
1 sprig fresh rosemary
1/2 cup vegetable broth
1/2 cup white wine
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper

Nutrision Information

Servings Per Recipe
4-6
Calories
280
Sugar
2g
Fat
14g
Roast stuffed with summer vegetables and prosciutto is a classic Italian dish that is typically made with pork or veal. This recipe combines the tender meat with crispy vegetables and salty prosciutto for a delicious and hearty meal. It is a perfect dish for a summer gathering or a cozy family dinner. The meat is cooked to perfection, and the roasted vegetables and pan juices add great flavor. Serve it with a side salad or crusty bread for a complete meal.

Instructions

1.Preheat oven to 375 degrees F.
2.Slice the veal or beef roast down the middle, but not all the way through. Open the roast up like a book and lay flat.
3.Layer the zucchini, red bell pepper, and prosciutto sticks on top of the meat in a single layer. Sprinkle with thyme, rosemary, and garlic powder.
4.Starting at one end, tightly roll the meat up into a log shape. Tie with kitchen twine to keep it together.
5.In a large oven-safe skillet, heat the olive oil over medium-high heat. Sear the meat on all sides until browned. Add the fresh rosemary sprig, vegetable broth, white wine, kosher salt, and black pepper.
6.Transfer the skillet to the preheated oven and roast for about 60-75 minutes, or until the internal temperature reaches 135-140 degrees F for medium-rare or 150-155 degrees F for medium.
7.Let the meat rest for 10-15 minutes before slicing and serving with the roasted vegetables and pan juices.

PROS

This recipe produces a juicy and flavorful roast that is perfect for a special occasion or family dinner.

The combination of summer vegetables and prosciutto add a burst of flavor to the meat.

CONS

Veal can be expensive and difficult to find in some areas, so you may need to substitute beef instead.

This recipe requires some preparation time and kitchen skills to properly stuff and roll the roast.

HEALTH & BENEFITS

Veal is a low-calorie and low-fat source of protein that is rich in vitamins and minerals.
Zucchini is high in fiber and antioxidants, while red bell pepper is high in vitamin C and other antioxidants.
Prosciutto is a high-sodium ingredient that should be eaten in moderation.

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