Roma® Breast of Veal


  1. For the tapenade add olives, capers, one garlic clove, parsley, basil, pine nuts, anchovy, lemon juice, and lemon zest in a food processor. Pulse to combine for 1-2 minutes.
  2. Pulse in the unfiltered extra virgin olive oil into the mixture in the food processor until combined. Reserve for service. (You will serve the tapenade at room temperature.)
  3. Rub some of the olive oil on the boned rolled and tied veal breast. Sprinkle with the poultry rub and allow to rest for 20-30 minutes at room temperature.
  4. Place a large roasting pan on the burners of the stove over medium high heat. Pour in the olive oil.
  5. Brown the veal breast on all sides in the roasting pan then remove from the pan and reserve.
  6. In the same pan add the onions, celery, garlic cloves, and carrots. Cook for 4-5 minutes stirring over medium heat. Pour in wine and simmer for 1-2 minutes.
  7. Add water and whisk chicken base into liquid. Place thyme, bay leaves, and rosemary in liquid. Turn burners off.
  8. Place veal breast into this pan and cover with foil. Heat oven to 300°. Cook veal for 3-4 hours until fork tender.
  9. Remove from the oven and allow to rest for 20-30 minutes before carving and serving with olive tapenade.


  • 1 ea Roma® veal breast, boned, rolled and tied, 8lbs
  • 1/4 cup Magellan® poultry rub
  • 1 lb Peak Fresh Produce® Onion(s), Yellow, medium dice
  • 1/2 lb Peak Fresh Produce® Carrot(s), medium dice
  • 1/2 lb Peak Fresh Produce® Celery, medium dice
  • 6 ea Peak Fresh Produce® Garlic, Clove(s)
  • 1/4 cup Roma® Oil, Olive
  • 2 ea Roma® Bay Leaves
  • 6 sprigs ea Peak Fresh Produce® Thyme, Fresh
  • 2 sprigs ea Peak Fresh Produce® Rosemary, Fresh
  • 2 cups Piancone® white cooking wine
  • 2 cups water
  • 1 1/2 tbsp Ridgecrest® chicken base
  • 2 cups Roma® olives green, sliced, pitted
  • 3 tbsp Roma® Capers , drained and rinsed
  • 3 filets ea Roma Anchovy
  • 1/4 cup Magellan® pine nuts
  • 1 1/2 ea Peak Fresh Produce® Lemon(s), juice and zest only
  • 2 tbsp Peak Fresh Produce® Basil, minced
  • 2 tbsp Peak Fresh Produce® Italian Parsley, minced
  • 1/4 tsp sea salt
  • 1/4 tsp Magellan® Black Pepper, ground
  • 1/2 cup Piancone® Extra Virgin Olive Oil Unfiltered