Roast orange is a tasty dish typical of Italian cuisine, especially from the Emilia-Romagna region. The veal is marinated with orange juice and zest, flavored with dry orange liqueur, and then slowly cooked 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.
Salt, pepper, splash with the liqueur and let it evaporate.
Wash the oranges, squeeze them, and add the filtered juice and 1 bay leaf to the meat.
Cook in a preheated oven at 200 degrees for 2 hours.
Occasionally turn the roast and baste it with the cooking juices.
After an hour, add the zest of the oranges, peeled to the flesh and cut into julienne strips.
Finish cooking and serve the roast sliced with its cooking sauce and a side of your choice.
Bowl
Spoon
Pot
Pan
Oven
Italy, Emilia Romagna
| Energy (kcal) | 140.85 |
| Carbohydrates (g) | 1.52 |
| of which Sugars (g) | 1.52 |
| Fat (g) | 5.43 |
| of which Saturates (g) | 1.71 |
| Protein (g) | 19.32 |
| Fiber (g) | 0.03 |
| Sale (g) | 0.05 |
