Arrosto di Vitello

Name: Arrosto di Vitello
Prep time: 40 min
Cook time: 150 min
Total time: 190 min
Yield: 8 servings
Cuisine: Monegasque
Ingredients: 1.5 kg veal shoulder, butterflied; 4 cloves garlic, minced; 3 tbsp fresh rosemary, chopped; 2 tbsp fresh sage, chopped; 2 tbsp fresh thyme; Zest of 1 lemon; 4 tbsp olive oil; 200ml dry white wine; 200ml chicken broth; Salt and pepper

Arrostu de Vedeu (ah-ROH-stoo deh veh-DEH-oo)

Rolled Roast Veal

⏱ Prep Time 40 min

📈 Difficulty Hard

👥 Servings

🔥 Calories 366 kcal

A herb-stuffed rolled veal roast slowly braised until fork-tender, carved into elegant rounds revealing a spiral of aromatic filling.

Nutrition & Info

Protein 38.0g

Carbs 4.0g

Fat 22.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Equipment Needed

roasting pan kitchen twine meat thermometer

Presentation Guide

Vessel: oval serving platter

Garnishes: rosemary sprigs, pan jus

Accompaniments: roasted potatoes, green salad

Ingredients

1.5 kg veal shoulder, butterflied
4 cloves garlic, minced
3 tbsp fresh rosemary, chopped
2 tbsp fresh sage, chopped
2 tbsp fresh thyme
Zest of 1 lemon
4 tbsp olive oil
200ml dry white wine
200ml chicken broth
Salt and pepper

Instructions

1
Lay butterflied veal flat. Season with salt and pepper.
2
Mix garlic, rosemary, sage, thyme, lemon zest, and 2 tbsp olive oil. Spread over the veal.
3
Roll the veal tightly and tie with kitchen twine at 2 cm intervals.
4
Sear the roll in remaining olive oil in a hot roasting pan until browned on all sides.
5
Add white wine and broth. Cover tightly and braise at 160°C (320°F) for 2-2.5 hours until tender.
6
Rest 15 min, slice into rounds, and serve with pan juices.

💡

Did You Know?

Monegasque families traditionally serve this at the Sunday table, and the leftovers are prized for sandwiches on Monday.

Chef's Notes

Equipment Tips

roasting pan
kitchen twine
meat thermometer

Garnishing

rosemary sprigs, pan jus

Accompaniments

roasted potatoes, green salad

The Story Behind Arrosto di Vitello

This elegant veal roast reflects Monaco's Italian-Ligurian culinary heritage. Veal, rather than other meats, has always been preferred in Monegasque cooking. The slow-braising technique and aromatic herb stuffing transform a simple cut into a celebratory centerpiece worthy of the principality's refined dining traditions.

🕐 Traditionally enjoyed sunday lunch or celebrations 📜 Origins: 19th century

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