Photo: Marco del Grande
- 1 veal nut
- 30 garlic cloves
- extra virgin olive oil
Have your butcher prepare a veal nut. It should weigh between 750g and 1.2kg and be enough for 3-4 people.
Peel 30 garlic cloves, leaving them whole.
Preheat the oven to 220C.
Rub the veal nut well with extra virgin olive oil and season with salt and pepper. Sprinkle with fresh rosemary leaves - they should stick to the flesh. Lay in a roasting tray and place in the oven. After 10 minutes, add the garlic cloves around the roast and mix with a spoon so the garlic is well coated with the juices. Roast for another 15-20 minutes.
Remove from the oven and rest for 10 minutes before slicing and serving.
- Course - Main-course