This veal orloff recipe, with tomatoes, mozzarella, and sorrel risotto, is presented by Veal of Pentecost. Photo credit: Veal of Pentecost / Amélie Roche.
Preparing the rice: In a suitable pot, sauté the onions and garlic in olive oil. Toast the rice.
Add white wine, chicken stock, a pinch of salt, pepper, and a bay leaf. Reduce by half. Add water and let cook for 20 minutes. Remove as soon as cooking is finished to prevent the rice from continuing to cook in the pan.
Preparation of green sorrel juice: Bring water to a boil in a pot, add a pinch of salt and the sorrel leaves.
Leave in boiling water until the leaves are completely softened. Drain and then blend with a bit of cooking water. Pour the green juice into the rice.
Preparation of the meat: Cut slits in the raw veal roast every centimeter to two-thirds of the depth. Insert a thin slice of cheese and tomato into each slit. Season with salt and chili powder.
To finish, tie and roast for 35 minutes at 180°C with a drizzle of olive oil. Once removed from the oven, add the rice and garnish with some cherry tomatoes and basil leaves.
0 servings
4
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