| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Italian5 |
6 |
servings |
INGREDIENTS
| 2 |
lb |
Veal rump roast |
| 6 |
tb |
Extra-virgin olive oil |
| 6 |
|
Garlic cloves; thinly sliced |
| 1 |
|
Whole clove |
| 1 |
|
Cinnamon stick |
| 1 |
lg |
Spanish onion; finely chopped |
|
|
Juice and zest of 3 large oranges |
| 3 |
tb |
Flour |
| 1 |
c |
Veal stock |
| 1/2 |
c |
Dry sherry |
| 1/2 |
c |
Arbequina olives |
| 1/2 |
c |
Whole almonds |
INSTRUCTIONS
Preheat oven to 400 degrees.
Roll and tie roast (or have your butcher do it for you). Heat oil in a 12-
to 14-inch sauté pan, until smoking. Brown roast all over and remove to a
casserole. To sauté pan add garlic, clove, cinnamon stick and onion and
sauté until light golden brown. Add to casserole with veal along with
orange zest and juice. Add flour and stir around to mix with onion and
orange mixture. Add veal stock and dry sherry and place in oven, uncovered,
for 50 to 60 minutes, or until internal temperature reads 135 degrees.
Remove from oven and place on stove. Remove roast to carving board and turn
stove to high heat. Add olives and almonds and reduce to thicken sauce
slightly, about 8 to 10 minutes. Slice meat, nap with sauce and serve.
Comments: The original recipe title as listed is "Ternera Con Almendras -
(Veal Roast With Almonds, Orange And Sherry)".
Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK -
(Show # ME-1B08)
Per serving: 294 Calories (kcal); 24g Total Fat; (75% calories from fat);
5g Protein; 12g Carbohydrate; 0mg Cholesterol; 199mg Sodium Food Exchanges:
1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit;
4 1/2 Fat; 0 Other Carbohydrates
Recipe by: Mario Batali
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