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.
Reviewed by Around the Table
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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