Roast Stuffed W/Summer Vegetables (Arrosto Di Vitello Variegato

Name: Roast Stuffed W/Summer Vegetables (Arrosto Di Vitello Variegato
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 6 serving(s)
Ingredients: 2 lbs veal or 2 lbs beef boneless round roast; 1 zucchini, cut into sticks; 1/2 red bell pepper, cut into sticks; 1 slice prosciutto, thick slice, cut into sticks; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 teaspoon garlic powder; 2 tablespoons extra virgin olive oil; 1 sprig fresh rosemary; 1/2 cup vegetable broth; 1/2 cup white wine; 1 teaspoon kosher salt; 1 teaspoon fresh ground black pepper

Submitted by MsPia

"The exact translation for the name of this recipe is “Veal roast variegated”. I have to admit that in the 20 years I have been in this country I have never heard the word variegated. I did look it up in the dictionary and it makes sense to me now, but I’m still not sure if I can use on food. There are 4 more recipes that come out of this roast leftovers. I have try 2 of them (I didn’t have that many leftovers) When I make it again (and I definitely will) I will try the other 2 and update my comments. I hope you enjoy all my new Italian discoveries. Update#1 : with leftover you can make recipe#266619 and recipe#266633"

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photo by MsPia

Ready In:: 1hr 30mins
Ingredients:: 13
Serves:: 6

ingredients

2 lbs veal or 2 lbs beef boneless round roast
1 zucchini, cut into sticks
¹⁄₂ red bell pepper, cut into sticks
1 slice prosciutto, thick slice, cut into sticks
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon garlic powder
2 tablespoons extra virgin olive oil
1 sprig fresh rosemary
¹⁄₂ cup vegetable broth
¹⁄₂ cup white wine
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper

directions

Preheat the oven to 350°F.
In a plastic bag, add zucchini, bell peppers, prosciutto, dry thyme, rosemary and garlic powder. Close the bag and toss it around to evenly cover all the veggies and prosciutto with the herb mixture.
Make some long ways cuts on the roast and insert zucchinis, peppers and prosciutto.
Heat oil in a frying pan with the rosemary spring and brown all sides of the meat.
Transfer meat to roasting pan and discard rosemary spring.
Pour wine and broth over meat into the roasting pan and sprinkle with salt and pepper.
Roast for 1 hour and 15 minutes.
Carve and serve.
Great with red and green tomato salad.

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RECIPE SUBMITTED BY

MsPia

Louisville

I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world. I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels. There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee. My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better. My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com

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