Orange roast is a tasty dish typical of Italian cuisine, particularly from the Emilia-Romagna region. The veal is marinated with orange juice and peel, flavored with dry orange liqueur and then slow-roasted in the oven. The result is tender, flavorful meat with a delicate citrus aroma.
Tie the meat with kitchen twine and brown it on all sides in 3 tablespoons of oil until a crust forms
Season with salt and pepper, pour over the liqueur and let it evaporate
Wash the oranges, squeeze them and add the strained juice and 1 bay leaf to the meat
Cook in a preheated oven at 200°C for 2 hours
Occasionally turn the roast and baste it with the cooking juices
After one hour add the orange peel, pared and cut into julienne strips
Cook until done and serve the roast with its sauce
Bowl
Spoon
Pot
Pan
Oven
Italia
| Energy (kcal) | 128.39 |
| Carbohydrates (g) | 2.06 |
| of which Sugars (g) | 2.06 |
| Fat (g) | 6.76 |
| of which Saturates (g) | 1.68 |
| Protein (g) | 14.81 |
| Fiber (g) | 0.47 |
| Sale (g) | 0.04 |
