ROTI DE VEAU A L'ESPAGNOLE



Tie up a roast veal and marinate it for a few hours with: 1 tsp red pepper, 1 tsp oregano,

1 crushed garlic clove, some dry white wine, the juice of an orange and the juice of a lemon. 


Then drain the roast and place it in a casserole dish with olive oil.

Cook over low heat, salt, pepper. Serve with a side of oil-fried peppers.

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