Veal Roll Roast Dona Rosita

Sprinkle roast with juice of one lemon and marinate for 1/2 hour. Preheat the stove to 230 degrees. Heat a roasting pan with oil, sear the roast on all sides and season with salt. Peel the onion, sprinkle with bay spice and cloves, add with the veal foot and sauté. Deglaze. Reduce temperature to 180 degrees. Peel garlic clove, add with Madeira, tomato puree and spices. Cover and steam in the stove for 40-50 min. Drizzle meat from time to time. In the meantime, prepare the mushrooms (e.g. peel, remove woody parts and dirt), rinse and cut into quarters or halves according to size. Rinse tomatoes and cut into pieces. Rinse the peppers and cut them into strips. Spread everything together with the olives evenly around the meat, season with salt and season with pepper. Saute for another 20-half hours. Arrange roast on preheated platter. Rest for 5-10 min before carving.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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