Roast of royal crust


1 kg of real (beef) rolled with bacon
400 gr pizza dough (recipe)
2 sprigs of rosemary
1 white onion
2 carrots
6 sage leaves
50 g of butter
3 tablespoons of olive oil
1 glass of white wine
100 ml of vegetable broth


Let’s start with the preparation of the roast with a browning on the stove. Wash the carrots and peel them, wash and dry the spices, peel and cut the onion, blend everything in a blender. In a saucepan, heat the olive oil with the butter and brown the vegetables. As soon as the vegetables are browned, add the veal and brown it perfectly on all sides. Add the white wine and when it has completely evaporated, add the broth. Cook for about 35/40 minutes. The broth should shrink but not dry completely. Turn off and allow to cool.

Roll out the pizza dough, and place a few tablespoons of vegetables on top, I recommend not hot, otherwise the pizza dough will get all the holes, place the roast in the center and close it inside, gluing the edges well.

Brush the surface of the crust with oil and bake at 200 ° C for 40 minutes.

At the end of cooking, remove it from the oven and cut it into slices, without being burnt, serve it hot accompanied by the sauce left aside previously, making it heat up.

Accompany it with baked potatoes.


Carrot cake and Greek yogurt

Stuffed parmesan baskets