Teletina Ispod SačaVeal and Potatoes Roasted Under a Bell
A home-oven adaptation inspired by teletina ispod sača. Vegetables roast under a tight cover before thick veal cutlets are added near the end, avoiding the long cooking suited to larger traditional cuts.
Prep
20m
Cook
1h 15m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 800gVeal Cutlet
- 800gPotato (peeled and cut into chunks)
- 200gCarrot (cut into chunks)
- 200gOnion (cut into wedges)
- 200gTomato (cut into chunks)
- 10gGarlic (crushed)
- 5gFresh Rosemary
- 10gSalt
- 3gBlack Pepper
- 50mlExtra Virgin Olive Oil
- 200mlWhite Dry Wine
- 200mlWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Preheat the oven to 190°C (375°F). Place the potato, onion, carrot, tomato, and garlic in a deep roasting dish.
- 02
Toss the vegetables with the extra virgin olive oil, salt, black pepper, and fresh rosemary.
- 03
Pour in the water and white dry wine, cover the dish tightly, and roast until the potatoes are nearly tender.
- 04
Arrange the veal cutlet over the vegetables and spoon some pan juices over the meat.
- 05
Cover again and roast until the veal reaches 63°C (145°F). Rest it for 3 minutes before serving.
- 06
Serve the veal with the vegetables and pan juices.
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