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How to make a good roast veal with pesto?

Roti Pesto

Photo credit: Amélie ROCHE

Sundays don’t have the monopoly of a good roast. To heat up the ambiance on a Friday night with a gang of buddies, try this veal roast with pesto and veggies recipe. It’s a killer!

Preparation: 15 minutes

Cooking: 1 h

For 4 persons.

Preparation:

Preheat the oven to 210 °C (Th.7)

Heat oil in a pan, colour the veal roast during 3 to 4 minutes on all sides, salt, pepper, place in a dish, surround with tomatoes, add a few twigs of thyme and bake for 50 minutes.

Meanwhile, prepare the pesto: mix together the pine nuts, garlic and parmesan, add the arugula and the basil, pour 10 cl of oil and mix again, pour progressively the rest of the oil and stir until you obtain the desired texture, salt and pepper.

Prepare the braised vegetables: cut up the courgettes and eggplants in thin slices, salt, sprinkle with sugar and pan fry for 8 to 10 minutes with the butter and minced onion stirring regularly, pour the vinegar and cook 2 to 3 minutes more, set aside in a warm place.

Take the roast out of the oven, spread the pesto over it, place it back in the oven and cook for 10 minutes more.

Serve the sliced veal roast, accompanied with the braised vegetables and the rest of the pesto.

Tip from the chef:

So that the veal roast is nice and tender, allow it to sit for at least ten minutes under a sheet of aluminium paper before cutting it, turning it around once.

 

Also discover the grilled skewers by Juan Arbeleaz and the filet mignon of beef breaded with granola.

Ingredients

- 1 veal roast of 1,2 kg

- 2 courgettes

- 2 eggplants

- 1 onion

- A few twigs of fresh thyme

- 1 tablespoon of sugar

- 12 glazed tomatoes

- 1 tablespoon of wine vinegar

- 20g of butter

- 1 dash of olive oil


Arugula-basil pesto :

- 100g of arugula and basil leaves

- 1 garlic clove

- 20 to 25 cl of olive oil

- 60g of pine nuts

- 80g of grated parmesan

- Fleur de sel and ground pepper from the mill

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