You are searching for:
Stuffed Breast of Veal
Italian sunday dish
Ingredients
| 1.6 kg | veal breast, with a pocket cut into it |
| 500 g | raw sausage meat (veal if possible) |
| 150 g | bacon, chopped |
| 2 bunch(es) | parsley, chopped |
| 2 stalk(s) | rosemary |
| 2 | chillies, chopped |
| 3 slice(s) | toast |
| milk | |
| salt and pepper | |
| rosemary | |
| paprika | |
| oil |
Method
Preparation time: ca. 30 min / Cooking / Baking Time: ca. 4 hrs / Grade of difficulty: medium / Calories per portion: n/a
Season the inside of the veal pocket. Mix the sausage meat with bacon, parsley, chopped rosemary, the in milk soaked bread slices and the chilli. Season well! Push this into the pocket and close with some toothpicks. Push the toothpicks through both ends of the meat, then string a thread around them to seal the pocket. Season the roast well.
Put it onto a roasting sheet and sprinkle with olive oil, Cook in the oven at 140°C for 3,5 - 4 hours. Slow roasting keeps the meat juicy and makes a fine crust.
Serve with some roast potatoes and a sauce.
Put it onto a roasting sheet and sprinkle with olive oil, Cook in the oven at 140°C for 3,5 - 4 hours. Slow roasting keeps the meat juicy and makes a fine crust.
Serve with some roast potatoes and a sauce.
| Tweet |
Comments by other users
This recipe has not been commented yet.
Add your own comment
In order to comment on a recipe, you have to be registered. If you are registered, please login with your username and password.
In order to comment on a recipe, you have to be registered. If you are registered, please login with your username and password.