Ingredients
- 1 onion, diced
- 4 cloves garlic
- 100g butter
- 2 cups breadcrumbs
- 100g parmesan, grated
- ½ cup chopped parsley
- Salt and pepper
- Veal breast in one piece, 1.5kg-2kg
- 1 cup fresh sage leaves
- 4 tbsp extra virgin olive oil
- 375ml dry white wine
- 24 baby carrots, peeled
Method
To make stuffing, lightly fry onion and garlic in butter until soft. Remove from heat and place with cooking liquid in a bowl. Add breadcrumbs, parmesan, parsley, salt and pepper to taste. Mix and allow to cool. Preheat oven to 220C. Lie veal breast open on workbench. Distribute stuffing evenly, leaving 3cm border. Roll up and tie securely with butcher's twine. Place in a baking dish on top of half the sage leaves. Use 1 tbsp olive oil to grease the roll. Place remaining sage on top of roll, season and place in oven. Roast for 20 minutes, then add wine. Cover roll with foil and lower heat to 160C. Bake for 90 minutes and baste every 20 minutes. Remove foil, raise heat to 220C and roast for 15 minutes. Turn oven off, leaving roll in to rest with oven door ajar. Heat remaining oil on a flat grill or skillet. Fry carrots, turning until they are lightly charred and soft. Season with salt and pepper. Slice roll and serve with carrots and pan juices (pictured).
