How to Make Arrosto di Vitello (Traditional & Healthy Version)
Arrosto di Vitello, or Italian Roast Veal, is a classic dish from Northern Italy, particularly Lombardy and Piedmont. This elegant main course is cherished for its simplicity and rich, delicate flavors. Traditionally served during Sunday family gatherings or festive occasions, Arrosto di Vitello showcases the Italian appreciation for high-quality ingredients and careful preparation. The tender veal is gently roasted with fragrant herbs, fresh vegetables, and a splash of white wine, creating a dish that's both comforting and refined. The beauty of Arrosto di Vitello lies in its balanced taste and versatility. The veal remains juicy and succulent, absorbing the aromatic notes of rosemary, sage, and garlic while the vegetables and wine create a light, flavorful sauce. As a health-conscious dinner option, this recipe uses minimal oil and leans on lean cuts of veal, making it a perfect choice for those seeking authentic Italian flavors without excess calories. Whether you’re celebrating a special occasion or enjoying a cozy dinner, Arrosto di Vitello brings a taste of Italy’s heartwarming traditions to your table.
Ingredients
- 400g Veal roast (magatello or silverside) (lean cut)
- 1 tablespoon Extra virgin olive oil (olio extravergine d'oliva)
- 2 sprigs Fresh rosemary (rosmarino)
- 4 leaves Fresh sage (salvia)
- 2 cloves Garlic (lightly crushed)
- 1 medium Carrot (peeled, chopped)
- 1 stalk Celery stalk (chopped)
- 1 small Yellow onion (chopped)
- 100ml Dry white wine (vino bianco secco)
- 150ml Low-sodium vegetable broth
- to taste Freshly ground black pepper
- to taste Sea salt
Step-by-step instructions
Step 1 · Preheat your oven to 180°C (350°F)
Preheat your oven to 180°C (350°F). Pat the veal roast dry and season it generously with sea salt and black pepper on all sides.
Step 2 · In a heavy oven-proof skillet or roasting pan
In a heavy oven-proof skillet or roasting pan, heat the olive oil over medium-high heat. Add the veal roast and sear on all sides until golden brown, about 2-3 minutes per side.
Step 3 · Add the chopped carrot
Add the chopped carrot, celery, onion, garlic, rosemary, and sage around the veal in the pan. Sauté the vegetables for 3-4 minutes until lightly softened.
Step 4 · Deglaze the pan with white wine
Deglaze the pan with white wine, scraping up any browned bits. Let the wine simmer for 2 minutes to reduce slightly.
Step 5 · Pour in the vegetable broth
Pour in the vegetable broth. Cover the pan with a lid or foil and transfer to the preheated oven. Roast for 45 minutes, basting the veal with pan juices every 15 minutes.
Step 6 · Remove the roast from the oven and let it rest
Remove the roast from the oven and let it rest, covered, for 10 minutes. Slice the veal thinly against the grain.
Step 7 · Strain the pan sauce and vegetables
Strain the pan sauce and vegetables. Serve the sliced veal with the light gravy and spoon over the vegetables.
Why this recipe is healthy
This healthy Arrosto di Vitello recipe is an excellent choice for calorie-conscious eaters. By using lean veal cuts, minimal oil, and a base of fresh vegetables, this dish delivers satisfying flavor without excess calories or unhealthy fats. Roasting preserves nutrients and requires very little added fat. The recipe is naturally low in carbohydrates and can fit into balanced meal plans, making it suitable for weight management and healthy eating goals.
A note on tradition
Arrosto di Vitello is a beloved dish in Northern Italy, often gracing tables during Sunday lunches, family celebrations, or festive holidays. Its roots are deeply tied to the culinary traditions of Lombardy and Piedmont, regions renowned for their quality veal. The dish embodies Italian values of simplicity, seasonal ingredients, and sharing good food with loved ones. It is typically served alongside roasted potatoes, polenta, or seasonal vegetables, making it a staple of Italian home cooking and festive gatherings.