Roast veal with courgettes

Total time: 1hr 30m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 520 Kcal, 51g Protein, 8g Carbohydrates, 30g Fat


  • 800 g veal rib eye
  • 0.5 tsp salt
  • 1 garlic clove, pressed
  • 1 courgettes (approx. 200 g), finely grated
  • 1 bunch flat-leaf parsley
  • 50 g grated Parmesan
  • 2 tbsp unsalted, shelled pistachios, finely chopped
  • 2 pieces kitchen twine (approx. 50 cm each)
  • a little pepper
  • Vinaigrette
  • 3 tbsp olive oil
  • 150 g raspberries, slightly crushed
  • 2 tbsp vinegar
  • a little sea salt

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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.
  • Vinaigrette

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

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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