Roast veal with courgettes

Roast veal with courgettes

Total: 1 hr 30 min. | Active: 25 min.
gluten-free, Low Carb
Nutritional value / people: 520 kcal
, Fat: 30 g
, Carbohydrate: 8 g
, Protein: 51 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

800 g veal rib eye
1 courgette (approx. 200 g), finely grated
½ tsp salt
1 garlic clove, squeezed
2 tbsp unsalted, shelled pistachios, finely chopped
50 g grated Parmesan
1 bunch flat-leaf parsley
2 pieces kitchen twine (approx. 50 cm each)
a little pepper
½ tsp salt


150 g raspberries, slightly crushed
3 tbsp olive oil
2 tbsp Fine Food Sherry-Weinessig
a little sea salt
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How it's done

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Remove the meat from the fridge approx. 1 hr. before cooking. Place the oven tray in the centre of the oven and preheat the oven to 240°C. Mix the courgettes and salt, steep for approx. 30 mins. in a sieve, then press out all the excess liquid. Mix the courgettes, garlic, pistachios, cheese and parsley with a fork. Using a sharp knife, make incisions into the sides of the rib eye, stuff with the courgette mixture, tie up and season.

Roast in the oven

Brown for approx. 10 mins., turn down the heat to 180 °C and cook for about another 25 mins. The core temperature of the meat should be around 60 °C.


Combine the raspberries, oil and vinegar and serve with the meat. Sprinkle with Fleur de Sel.

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