Ingredients
-
For the roast:
-
400g veal joint
-
6 slices of parma ham
-
4 sage branches
-
salt
-
For the sides:
-
300g new potatoes
-
2 tablespoons olive oil
-
salt
-
pepper
-
paprika powder
-
80ml white wine
-
12 cherry tomatoes
-
4 basil stalks
Directions
Ingredients
For the roast: |
|
| 400g veal joint | |
| 6 slices of parma ham | |
| 4 sage branches | |
| salt | |
For the sides: |
|
| 300g new potatoes | |
| 2 tablespoons olive oil | |
| salt | |
| pepper | |
| paprika powder | |
| 80ml white wine | |
| 12 cherry tomatoes | |
| 4 basil stalks | |
Steps
|
1
|
Rinse the veal with cold water and pat dry. Then cut it in half lengthwise and season with salt. Place the sage leaves on the meat and then wrap the parma ham around it. |
|
2
|
Rinse the potatoes, cut them in half and marinate them with oil, salt, pepper and paprika. Then place them in a baking dish and cook them in your Combi Microwave Oven at 1000 watts for about 8 minutes. |
|
3
|
Push the potatoes to the sides to cook the meat in the middle of the baking dish, then add the tomatoes and the white wine. Cook for 4 minutes in your Combi Microwave Oven at 1000 watts, then select the grill function at level 1 for 15 minutes. Tip: The best way to prevent the ham from sticking is to freeze it briefly. This makes the fat harder and so the slices don’t stick to each other anymore. |
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