Orange roast is a tasty dish typical of Italian cuisine, particularly from the Emilia-Romagna region. The veal is marinated with orange juice and zest, flavored with dry orange liqueur, and then slowly baked. The result is tender and flavorful meat with a delicate citrus aroma.
Tie the meat with kitchen string and brown it on all sides in 3 tablespoons of oil until a crust forms
Season with salt and pepper, pour in 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 orange zest, peeled and cut into julienne strips
Finish cooking 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 |
