Walled Meat

Name: Carne Murata
Cook time: 30 min
Yield: 4 porzioni
Cuisine: Italiana
Ingredients: Ingredienti per 4 persone; 400 g di fesa di vitello 4 pomodori maturi; 3 patate grandi; 2 cipolle; 1 mazzetto di basilico olio extravergine d’oliva; 1 pizzico di origano; sale e pepe

Carne Murata

Veal cooked in layers with potatoes, tomatoes, onions, basil and oregano.

4 servings

Easy

The walled meat is a main course With a simple yet hearty texture, this dish is perfect for a lunch or dinner where you want to serve meat and side dishes in one dish. Covering the dish combines the delicate flavor of the veal with the sweetness of the onions, the softness of the potatoes, and the fresh notes of ripe tomatoes. Basil completes the aromatic profile, while oregano adds a bolder, herbaceous note. The layering allows the ingredients to cook together without stirring, preserving the texture of the potatoes and keeping the sauce moist and flavorful. The result is a warm, rustic, and well-balanced dish, where the seasoning comes directly from the vegetables, oil, and their juices during slow, moderate cooking. This recipe is a traditional Italian dish.

Instructions

Voice reading

7 steps · natural Italian voice

Prepare the slices

Flatten the slices of top round of veal gently, making them uniform in thickness. A regular surface promotes even cooking and allows the meat to distribute well on the bottom of the pan. shallow panKeep the slices ready while you prepare the vegetables, without seasoning them in advance: the salting will be done directly while you compose the layers.

Prepare tomatoes and potatoes

Peel the tomatoes, remove the seeds, and chop them into small pieces. Peel the potatoes and immediately immerse them in a bowl of cold water to prevent them from browning; then slice them, not too thinly. The slices should retain a certain consistency, because they will cook slowly with the meat without falling apart too much.

Slice the onion

Peel the onions and slice them. Prepare the basil too, so it will be ready to be distributed in the pan. shallow pan along with the seasoning. Keep all the ingredients separate before starting the assembly: this way, the layers can be arranged neatly and the cooking process proceeds evenly.

Arrange the meat

Pour a little extra virgin olive oil into a shallow pan Arrange the veal slices on the bottom. Arrange them without excessively overlapping, so the heat reaches the meat evenly. There's no need to brown them: the dish should cook directly in layers, with the bottom lightly coated with oil.

Build the layers

Arrange the onion, sliced potatoes, and chopped tomatoes on top of the meat, arranging them in layers. Season each layer with salt, pepper, basil, and a pinch of oregano. Do not press the ingredients together; the vegetables should remain evenly distributed and form a neat mass, ready for covered cooking.

Cook covered

30 min

Cover the shallow pan and cook over medium heat for about 30 minutes, without stirring. Check the cooking occasionally: the bottom should remain moist, the potatoes should be tender when pierced with a fork, and the tomatoes should form a soft and fragrant base. If necessary, add water sparingly.

Serve hot

Turn off the heat When the meat is cooked, the potatoes are soft and the bottom is not dry. Let it rest briefly in the shallow pan without mixing the layers, then serve the walled meat very hot, dividing meat, potatoes, onions and tomato into each portion.

Chef's Tips

The editorial team recommends cooking the meat without turning it, keeping the heat moderate and adding water only if the bottom tends to dry out: the layers will remain compact and juicy.