Serves 6
Serves 6
1 Score the veal with a sharp knife, then season
generously with salt and pepper. Combine the pistachios, mint,
breadcrumbs, pecorino and half the olive oil in a food processor
and pulse until coarse. Spread the pistachio mixture over the veal,
roll up, then tie securely with butchers twine.
2 Sear the veal roll in the remaining olive oil in
a French oven over a medium heat until well browned on all sides.
Pour in the brandy, cook briefly, then pour in the stock and bay
leaves. Top with water to cover the veal.
3 Simmer very gently for 4 hours, until tender,
then reduce some of the liquid to make a sauce. Carve and serve
with salad leaves.
Ed Halmagyi is a well known Australian chef,
presenter, food writer and media personality.
This recipe first appeared in The Manly DaiServes
6
1 Score the veal with a sharp knife, then
season generously with salt and pepper. Combine the pistachios,
mint, breadcrumbs, pecorino and half the olive oil in a food
processor and pulse until coarse. Spread the pistachio mixture over
the veal, roll up, then tie securely with butchers twine.
2 Sear the veal roll in the remaining olive oil
in a French oven over a medium heat until well browned on all
sides. Pour in the brandy, cook briefly, then pour in the stock and
bay leaves. Top with water to cover the veal.
3 Simmer very gently for 4 hours, until tender,
then reduce some of the liquid to make a sauce. Carve and serve
with salad leaves.
Ed
Halmagyi is a well known Australian chef, presenter, food
writer and media personality.
This recipe first appeared in The Manly Daily.