Stuffed breast of veal

Preparation time: 2 hours + preparation minutes

Difficulty: medium
Ingredient x 6 people:

• 700 gr breast of veal

• 100 gr sweetbreads

• 100 gr ham

• 100 gr bread (without crust)

• 25 gr pistachios

• 25 gr pine-nuts

• 2 artichokes

• 50 gr peas

• 1/2 onion

• 1 carrot

• 1 celery stalk

• 1 clove garlic

• 1 sprig majoram

• 1 bay leaf

• 2 basil leaves

• nutmeg

• 2 eggs

• 1 cup milk

• grated pecorino cheese

• olive oil, salt and pepper

This's a dish coming from Liguria tradition. Prepare the breast wothout bone, in form of a pocket. Par-boil the meat and sweetbreads in plenty of boiling water. Soak the brtead with milk. squeeze it and set a part. Toss the onion in oil, add the peas, the ham cut into cubes, the sweetbreads, tha pistachios, the pine-nuts, chopped artichokes and the bread. Spread a little grated nutmeg, chopped basil and majoram, grated pecorino cheese and salt. Take off the heat. Beat the eggs and add to the mixture and mix well until blended.

Stuff the pocket of the veal with this mixture, sew up the opening. Wrap with cheesecloth, tied at both ends. Place into a sauce pan of boiling salted water with the chopped onion, celery and carrot and bay leaf. Boil for 2 hours, then remove from the stock and place it on a wooden board to cool. Remove the cloth, slice the stuffed veal and serve with sprigs of parsley.

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