EUROPE HAS ONE OF THE BEST GASTRONOMY IN THE WORLD: ITS BEEF IS NO EXCEPTION! THANKS TO THE DIVERSITY OF BREEDS, HEALTHY FOOD AND TRACEABILITY, EUROPEAN BEEF AND VEAL IS UNANIMOUSLY LOVED TODAY.
EUROPEAN BEEF AND VEAL GUARANTEES NATURAL MEAT AND SUPERIOR TASTE AND QUALITIES.
• Preheat the oven to 180 ° C. • Place the roast veal in a dish with a little olive oil and spread a little butter on top of the meat. Arrange the garlic cloves around with their skin around, and salt everything. Add half a glass of water. • Cook the pink-roasted veal to the core for 45 minutes at 180 ° C and baste regularly. • Peel the Jerusalem artichokes and cut them into large pieces. Remove the black end of the crosnes, separate the chestnuts one by one and mince the sage leaves. • Halfway through the roast veal, add the vegetables and chestnuts all around the meat, as well as a few butter nuts and minced sage leaves. Salt and continue to sprinkle everything until the end of cooking. The vegetables will cook in the juice of the roast veal. • Take the dish out of