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Veal stuffed with chestnuts

This veal stuffed with chestnuts and sprouts is a different and showy dish to serve on cold autumn and winter days. In addition to being quick to prepare in the oven, it is very tasty.

Ingredients

600 g veal rump
2 tablespoonful of sweet pepper

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0.5 dl olive oil

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6 cloves garlic
black pepper
rosemary
1 dl white wine

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150 g onion
200 g carrot
200 g chestnut

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400 g sprouts
bay leaf

Preparation Method

Preheat the oven to 180 ºC.
Cook the greens in salted water and remove them with a skimmer. Chop and set aside. Crush the defrosted chestnuts with a potato masher.
In a frying pan, sauté the greens and chestnuts in a little olive oil. Season with salt and pepper.
Make a hole in the centre of the meat (with a special tool or sharp knife) and fill with the preparation. Tie with kitchen string and tighten.
Mix the olive oil, garlic, sweet pepper, white wine and rosemary with a hand blender. Rub the meat well with this mixture. Season with salt, pepper and bay leaf.
Cut the onion and carrot into thin slices and arrange them in the bottom of an oven tray. Place the meat on top and drizzle with the rest of the marinade. Bake in the oven for 60 minutes, turning the meat over from time to time.