We are in the heart of the Christmas season! So many dinners, so many guests!
This recipe is perfect if you want to impress your guests with a flavor that is uniquely delicate and original.
Ingredients:
2 cups of vegetable broth
50g butter
Salt
1 kg veal (shoulder or topside cut, depending on whether you prefer it tender or very lean); have your butcher tie it for you
200 g peeled almonds
2 shots of Super Ideal Blend espresso coffee
Extra virgin olive oil to taste
Method:
1. Lightly toast the chopped almonds in a non-stick pan with a little oil until they turn golden brown.
2. Place the roast in a non-stick pan after pouring in a little oil and the butter, which will help achieve an even and appetizing appearance. Remember never to pierce the meat; this way, the juices will stay inside the roast and ensure it remains tender.
3. Add the almonds and baste the meat with two shots of Super Ideal Blend coffee, known for its bold and aromatic flavor.
4. Cook in a conventional oven at 180°C for most of the time (about an hour and fifteen minutes), turning the meat occasionally, then cook for another fifteen minutes in a fan oven to make the surface crispier and firmer.
