Vitella Alla Sarda

Italian.Chef's picture

Jan. 18, 2012


Flat anchovy fillets 4
Finely chopped garlic 1 Teaspoon (scant)
Finely chopped fresh parsley 1 Tablespoon
Boneless veal 3 Pound , securely tied (1 joint)
Olive oil 3 Tablespoon
Onions 2 Ounce , finely chopped
Carrots 1 1/2 Ounce , finely chopped
Celery 1 Ounce , finely chopped
Dry white wine 6 Tablespoon
Chicken stock 3/8 Pint
Finely chopped fresh parsley 6 Tablespoon
Lemon juice 1 Teaspoon (scant)
Salt To Taste
White pepper To Taste
Tomato sauce 1/2 Pint
Black olives 1 Tablespoon , slivered, pitted



1. Preheat oven to 350°F.

2. In a bowl of cold water soak anchovies.

3. Dry them and cut them into 1 inch sizes.


4. In the mixture add 1 tablespoon parsley and garlic.

5. Roll anchovy in this prepared mixture.

6. Make deep incisions in veal using sharp knife. In these cuts place anchovy pieces.

7. In a heavy flame casserole heat oil. Brown meat on all sides.

8. Transfer in a plate when the meat is well browned.

9. In the casserole add celery, carrots and onion. Keep stirring so that the vegetables are cooked in moderated heat for 8 minutes, till they are colored lightly.

10. Add wine and cook for 3 minutes over high heat. Keep stirring continuously. Scrape the brown pieces which cling to the sides and bottom part of the pan.

11. In the casserole return the veal. Add chicken stock.

12. Boil over medium heat keeping it covered. Cook for 60 minutes till the veal is tender. Check tenderness by piercing the veal using a sharp knife.

13. In a carving bowl place the veal. Remove the extra strings.

14. Sprinkle chopped parsley on the roast.

15. Make 1/4 inches from the veal. Arrange them in a warm serving dish in 2 rows and slightly overlap them.

16. In a saucepan strain the sauce. Press the vegetables hard.

17. Skim the fat and boil sauce over high heat. Keep stirring till the juice reduces.

18. Check the seasoning. Season with salt, pepper and lemon juice.

19. With a spoon slowly spoon the stock over the sliced veal.

20. In a small saucepan add tomato sauce and simmer.

21. Add slivered black olives and stir constantly.


22. Serve Vitella Alla Sarda in a warm sauceboat along with veal.

Recipe Summary

Difficulty Level: Easy
Cook Time: 120 Minutes
Ready In: 120 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 938Calories from Fat 416

 % Daily Value*

Total Fat 46 g70.8%

Saturated Fat 14 g70%

Trans Fat 0 g


Sodium 689 mg28.71%

Total Carbohydrates 13 g4.3%

Dietary Fiber 2 g8%

Sugars 5 g

Protein 107 g214%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet