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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Make several incisions in meat& stuff with a little garlic and rosemary and tie meat into nice shape with string. | 2. Heat a heavy based casserole over medium heat (the meat should be a snug fit); add the oil and butter. | 3. Add the meat and brown on all sides. | 4. Add the remaining garlic and rosemary and allow the garlic to colour slightly then add the marsala. | 5. Cook for 2 minutes turning the meat in the liquid then grind over black pepper and salt. | 6. Add 2 tablespoons of the wine. | 7. Cover and bake in preheated oven 180 degrees cent for 1 hour basting and turning every 20 minutes, adding more liquid if the level drops to less than 2 tablespoons. | 8. Remove meat from dish and let stand 10 minutes covered with foil. | 9. Scoop off any fat in liquid mix arrowroot with little water tip into dish and bring to boil. | 10. Remove string from meat and carve into thin slices. | 11. Spoon over marsala glaze and serve. | 12. Good served with polenta toasties with creamy mushroom sauce and sliced green beans. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
leg veal rump roast	1200	g	boned boneless	1068.0	0.0	237.6	6.0
garlic clove	3		chopped	1068.0	0.0	237.6	6.0
rosemary	1	tablespoon	chopped	2.227	0.3519	0.0563	0.0996
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
butter	2	tablespoons		171.0	7.857	5.343	14.4
marsala	1/4	cup		1068.0	0.0	237.6	6.0
salt	1/2	teaspoon		-	-	-	-
black pepper			ground	-	-	-	-
white wine	50			-	-	-	-
arrowroot	1/2	tablespoon		2.4375	0.5021	0.159	0.0075

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.