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Roast Veal "nino Bergese"



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2 lb. Veal Loin, Strip Loin, Boneless, Special, trimmed (IMPS/NAMP 344A)
salt, as needed
1/4 cup white pepper, or as needed
1 oz. butter
1 pt. white wine
3 oz. veal bacon, cut into 1/4 inch pieces
1 pt. heavy cream
12 ea. pearl onions, peeled and blanched (optional)


  1. 1
    Season veal roast with salt and pepper. Melt butter in large roasting pan. Brown veal on all sides. Roast in 350°F oven to 150°F internal temperature. Keep warm. Deglaze roasting pan with wine, scrapping any browned bits from bottom of pan. Reduce wine by one half.
  2. 2
    Meanwhile, sauté bacon in skillet over medium heat; pour off drippings. Add reduced wine and cream to skillet; simmer until slightly thickened, about 10 to 15 minutes. Keep warm.
  3. 3
    Carve veal roast into thin slices. Plate 4 ounces veal in fanned circle. Drizzle with 1/3 cup sauce. Garnish with pearl onions, if desired.


San Domenico, New York, NY, Chef Odette Fada

Rub roast with 1/4 cup chopped fresh rosemary, then proceed as directed above.

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preparation methods
cuisines European, Italian
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