You may also like
Ingredients
- 10 medium onions, diced
- 3 tsp smoked paprika
- 4 sage leaves, chopped
- 125g unsalted butter
- 100ml extra virgin olive oil
- 1.5kg veal breast, rolled and tied
- Salt and pepper
- 250ml dry white wine
- 4 tbsp chopped parsley
Method
Place onions in a large bowl and toss with paprika and sage. Heat butter and oil in a casserole (large enough to fit veal) on low flame. Add onions and simmer for 2-3 minutes, mixing well. Place veal roll on top of onions, season well with salt and pepper. Cover with lid and raise heat to moderate. Let onions sweat for 20 minutes but don't let them brown. Preheat oven to 160C. Add wine and parsley, cover and place in oven for 90 minutes until meat is tender.
