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Roast in crust

Roast in crust

Tender meat wrapped in sautéed herbs and crispy puff pastry

Roast in crust


In a pan, brown the garlic in oil, add rosemary, sage and other herbs to taste, and brown the roast on all sides.

Deglaze with white wine and add stock and water, salt and pepper. Cook over a medium heat for 1 hour/ 1 hour and 30 minutes.

Separately, sauté the herbs (field greens or, alternatively, spinach are fine) in a pan with oil, garlic, salt, pepper and cheese to taste.

When ready, roll out the puff pastry on a cutting board, drain well both the herbs and the roast in the centre, wrap it with the pastry and seal the seams with beaten egg. Brush the entire surface and bake at 180° for about 30 minutes.

Allow the roast cooking juices to reduce in the pan.

Serve the roast cut into fairly thick slices accompanied by the hot cooking sauce.



Recipe by Michela Migani published in 'Ti racconto una storia del mio Natale', Ecomuseo del sale e del mare di Cervia

The image is only meant to illustrate the basic ingredient of the recipe.

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