Bosch 8 Series Recipes page 113

Tender saddle of veal wrapped in savoy
cabbage
[ I n d e x : ] [ I n d e x : ]
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Ingredients | For 4 servings
Medium roaster
Meat:
1 pig's caul, pre-order from butcher
Salt
1 tsp baking powder
8-10 savoy cabbage leaves
1 kg boneless saddle of veal, whole, with skin
removed and trimmed
30 g clarified butter
2 sprigs rosemary
1 garlic clove
Pepper, freshly ground
100 g Parma ham
Per serving
694 kcal, 3 g carbs, 49 g fat, 61 g protein,
0,2 BU
Preparation
1 | Carefully wash the caul fat in lukewarm water
and soak.
2 | Bring the salted water and baking powder to
the boil. Quickly blanche the savoy cabbage
leaves and allow them to drain.
3 | Rinse the meat briefly in cold water and pat
dry with kitchen towel. Heat the clarified butter in
the roaster and sear the meat all over. Add the
sprigs of rosemary and the peeled clove of garlic.
Take out the meat, season with salt and pepper
and wrap in the Parma ham.
4 | Cut into the the stalks of savoy cabbage leaves
slightly and spread them out on the work surface
over an area the same size as the saddle of veal so
they overlap. Place the meat on top and enclose
with the remaining leaves.
5 | Wash the caul fat again and spread out on the
work surface. Put the saddle of veal on it and
truss up. Trim the excess fat with a pair of kitchen
scissors.
6 | Place the saddle of veal in the roaster and cook
as indicated.
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Poultry and meat | 111
Setting procedure:
With meat probe
Roaster without lid on the wire rack, level 2
Circulated air grilling
190 °C
Core temperature 65 °C
Alternative setting:
Circulated air grilling
Roaster without lid on the wire rack, level 2
190 °C
Roasting time:
50-55 minutes