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Petto di vitello alla fornara

Baker's Style Roasted Veal Breast


  • 1 veal breast about 2-1/2 to 3 lbs. about 1-1.5 kilos

For the marinade

  • 1 sprig fresh rosemary
  • 3-4 sprigs fresh sage
  • 2-3 cloves garlic
  • salt A good pinch
  • fresh black pepper A few grinds
  • olive oil 

For roasting

  • olive oil
  • white wine
  • 500g 1 lb yellow-fleshed potatoes optional


  • Take the veal breast and cut incisions into it crosswise between the bones, but not going all the way through, so it looks a bit like an accordian. 
  • Now finely minced the herbs and garlic, mix them together with the salt and pepper, then add enough olive oil to make a rather wet paste. Rub this paste all over the veal breast, making sure to get down into the incisions you've made. Place in a container and let the veal breast marinate for at least an hour, up to overnight (in the fridge) if you like. 
  • Place the veal breast in a baking dish greased with olive oil. Roast at 190C/375F on convection for about an hour. Turn the breast from time to time so it browns on all sides. About 15-20 minutes in, drizzle with white wine, and thereafter from time to time to prevent the pan from drying out. 
  • Optional: While the veal is roasting, parboil the potatoes for about 10-15 minutes, depending on their size. Let them cool for a bit, then peel them and cut them into wedges. (The baby potatoes pictured here don't need peeling or cutting, of course.) About 15-20 minutes before the veal is done, add the potatoes to the roasting pan, turning them so they're coated with the cooking juices, to finish cooking along with the veal. 
  • Serve the veal breast and potatoes still warm, drizzled with the pan juices.