Preparation time: 120 minutes
Recipe for: 6/8 persons
1 rump of veal, weighing approx. 2 lbs • 3 medium Porcini mushrooms • 3 medium potatoes • 2 tbsp Grana Padano cheese, grated • Parsley • White wine • Extra virgin olive oil • Salt and pepper • 1 clove garlic
Clean, wash and slice the mushrooms; peel and dice the potatoes. Steam the potatoes for 5 minutes. Brown the mushrooms and the garlic clove in the oil over a high heat, then after a few minutes add the potatoes, mix and season with salt and pepper. Cover the veal rump with a sheet of cling film and beat lightly with a meat mallet, season with salt and pepper and top with the mushrooms and potatoes. Sprinkle with cheese and roll it up, winding some kitchen twine around it a few times to hold it together. Place the roasting joint in an oven dish, brush liberally with oil and season lightly with salt and pepper, then roast in the oven at 355° F for 80/90 minutes. Turn frequently in the first few minutes so that it browns evenly; pour over the white wine. Halfway through cooking, baste with the cooking juices and cover with a sheet of aluminium foil. After cooking, leave in the foil to rest for ten minutes before serving with buttered spinach.