- Serves: 6-8
- Cook Time: 55 minutes
- Prep Time: 20 minutes
- Effort: easy
- 50 g dried porcini
- 2 kg loin of veal, bone removed
- 1 tbsp chopped rosemary
- ½ lemons
- 70-100 g butter
- 1 garlic clove, crushed
- olive oil
- 175 ml white wine
1. Preheat the oven to 180C/160C fan/Gas 4. Soak the porcini in a bowl of hot water.
2. Trim the loin of veal and open it out so its flat, butterflying if necessary. Season the inside with salt and pepper then sprinkle with rosemary.
3. Finely grate the zest from the lemon half and combine in a bowl with a little lemon juice, plus most of the butter and the garlic. Mix until well combined. Massage the flavoured butter into the veal.
4. Roll the veal up so that the skin is on the outside and the rosemary on the inside. Tie with kitchen string to secure, then season the outside.
5. Heat some olive oil and the remaining butter in a heavy frying pan and brown the veal over a high heat. Remove to a roasting tin. Pour any excess fat away from the frying pan.
6. Drain the porcini, reserving the liquid. Add the porcini and half their soaking liquid to the frying pan and cook for a few minutes, allowing the liquid to bubble a little. Add the white wine, boil for a minute or two, then pour the contents of the pan over the veal in the roasting tin.
7. Cover the roasting tin loosely with foil and place in the oven for 30-40 minutes, basting the veal halfway through cooking.
8. Remove the veal from the oven and set aside to rest on a board in a warm place for 10 minutes, basting now and again. If necessary, tip the pan juices into a saucepan and simmer until they have reduced to a sauce consistency. Taste and adjust the seasoning as necessary.
9. Remove the string from the veal. Carve the meat into 1cm-thick slices and spoon over the sauce. Dot the mushrooms over the top and serve.
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