Studded roast with ham, sage,
sherry sauce and roast potatoes
(Recipe for persons)
For the roast:
→ 1.2 kg leg of veal
→ 15 fresh sage leaves
→ 5 slices of parma ham,
approx. 50 gr. salt, pepper
→ 4 Tbs. olive oil
→ 4 shallots
→ 100 ml sherry, medium dry
→ 800 ml veal stock
→ 2 Tbs. tomato paste
→ 1-2 tsp. cornstarch
For the roast potatoes:
→ 600 gr. waxy potatoes
→ 6 Tbs. olive oil
→ 2 sprigs of rosemary
→ 1 Tbs. coarse Salt
In addition:
→ string
→ aluminum foil
Nutritional values per serving:
Calories: kcal
Protein: gr.
Carbohydrate: gr.
Fat: gr.
Preparation:
Rinse off the meat and pat dry. Then
make incisions cm apart and cm
deep in fiber direction, making sure
the meat still holds together well. Place
sage leaves and a folded piece of
parma ham in each pocket. Close the
pockets with string and salt and pep-
per the meat.
Heat up the oil in the roaster, brown
the roast from all sides and remove.
Peel the shallots, chop them finely,
ecompact round – recipes
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