Gay Cruising Azanzibar

hazelnut roast veal with mushrooms, bacon, hazelnuts


This recipe does not know who he is, I think I pulled it down from the board of Italian Cuisine
With 2 kg atrosto you eat in 8
2 kg roast veal (or pork much less expensive)
1 sprig of rosemary
2 cloves alglio
few juniper berries
sage

salt 1 / 2 cup white wine
1 / 2 cup of broth (nut is fine)
oil

butter 100 g hazelnuts, toasted and chopped 1 tablespoon flour

1 or 2 tablespoons marsala
To do this roast is great even the air or pork loin.
massage all the meat with salt.
In a pan put butter oil, garlic cloves to the ramentto rosamrino, juniper berries and sage. Do brown the roast well on all sides, it must be good color. Deglaze with white wine and add (not on the meat) hot broth. At this point I Proseg cooking in the oven is longer (but I needed the stove) but you can safely proceed on the stove. I covered with foil and put in oven at 180 ° C then 1 hour later I shot a barking hours later I found out. Occasionally wet the roast with its sauce, the meat never aggiunegere direttamenet fluid than that of cooking. Once the cooking (I feel with your thumb if the meat is soft) I removed the roast and I wrapped in aluminum foil and I did rest.
In blender I put the meat sauce made from chopped hazelnuts filtered the marsala and flour lightly toasted in a pan. I shake the whole thing and reported the fire to thicken a little. I cut the roast and covered with sauce