Orange roast is a tasty dish typical of Italian cuisine, particularly of the Emilia-Romagna region. The veal is marinated with orange juice and zest, flavored with dry orange liqueur and then slowly baked in the oven. The result is tender and flavorful meat, with a delicate citrus aroma.
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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, moisten 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 hot oven at 200 degrees for 2 hours.
Turn the roast from time to time and baste it with the cooking juices.
After one hour, add the orange peel, zesting it to the flesh and cutting it into julienne.
Cook through and serve the roast in slices with its cooking juices and a side dish of your choice.
Bowl
Spoon
Pot
Pan
Oven
Italia, 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 |
