08 September 2014,14:04 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
2 hours 30 minutes

Preparation Method :

  • Preheat the oven to 375°F (190°C/gas 5). Lay the veal slice out flat on a work surface. Use a sharp knife to trim the sides to make a fairly even rectangle.
  • Pound lightly with a meat tenderizer, taking care not to break the meat.
  • Sprinkle with the truffle, pistachios, pancetta, garlic, and trimmings of veal. Season with salt and pepper.
  • Roll the veal up tightly, with the grain of the meat parallel to the length of the roll. Tie with kitchen string. Tuck the rosemary under the string against the roll.
  • Place the roll in a roasting pan with the butter and oil and place in the oven. Turn often during roasting, basting with the wine and cooking juices.
  • After the meat has been cooking for about  2 hours, add the potatoes, basting well in the cooking juices. Continue cooking until the potatoes are crisp and golden brown and the meat is very tender, about 45 minutes.
  • Serve Hot With the Potatoes.


  • 750 grams slice of veal
  • 2 black truffle, thinly sliced
  • 4 tablespoons pistachios
  • 4 tablespoons chopped pancetta
  • 2 clove garlic, finely chopped
  • Salt and freshly ground black pepper
  • 4 sprigs rosemary
  • 100 grams butter
  • 100 ml sesame oil
  • 100 ml dry white wine
  • 750 grams potatoes, peeled and cut in bite-size pieces

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