Reconnect with granny's recipes . Our favorite? The Orloff veal , a roast pimped with Swiss Emmentaler , coppa and pistachio . Too good !
Preparation: 50 minutes
Cooking: 35 minutes
For 6 persons
Preheat the oven to 225 ° C.
Remove the bard from the roast. Make six slits on the roast, not going all the way down.
Insert the Swiss PDO Emmentaler slices and the Coppa in each notch, alternating them. Add the crushed pistachios .
Put the bard back around the roast, tightening it with the food string.
Place the roast in a gratin dish, with the veal stock and a drizzle of olive oil .
Add salt and pepper and add the fresh thyme. Bake.
After 20 minutes, turn the roast over and continue cooking for 15 minutes.
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