Stuffed Breast of Veal

Serves: 10
Total Calories: 120


4 quarts cold water
2 carrots
1 rib celery
2 medium onions
2 cloves garlic
a few sprigs parsley
1 tablespoon salt

3 slices Italian or French bread, crusts removed and torn into bits (about 1/2 cup)
1/4 cup milk
1 pound ground veal
4 large eggs, beaten
1 cup freshly grated Parmigiano-Reggiano
2 cloves garlic, finely chopped
1/4 cup chopped fresh flat-leaf parsley
salt and freshly ground black pepper
2 cups fresh peas or 1 (10-ounce) package frozen peas, partially thawed
4 ounces ham in one piece, cut into small dice
1/4 cup pine nuts
5 pounds (about) boneless breast of veal with a pocket, well trimmed
Radicchio, cherry tomatoes, olives, or pickled vegetables for garnish


1 In a pot large enough to hold the stuffed veal breast, combine the cold water, carrots, celery, onion, garlic, parsley, and salt. Over medium heat, bring the water to a simmer. Cook at a simmer 20 minutes.

2 Meanwhile, prepare the filling: In a small bowl, combine the bread and milk. Let stand 5 minutes. Gently squeeze the bread to drain it.

3 In a large bowl, combine the bread, ground veal, eggs, cheese, garlic, parsley, and salt and pepper to taste. Mix well. Gently stir in the peas, ham, and pine nuts.

4 Rinse the veal breast and pat dry with paper towels. Stuff the mixture into the veal pocket, filling it evenly to eliminate air bubbles. (Do not fill the pocket more than two-thirds full, or the filling may burst out as it cooks.) Sew up the opening using a large needle and unflavored dental floss for thread. Check the sides, and if there are any openings that threaten to allow the filling to leak out, sew them closed also.

5 Lay the veal breast on a 12 × 16-inch piece of cheesecloth. Wrap the cloth around the veal to form a package. Tie up the meat roll with kitchen string in 2-inch sections, like a roast.

6 Carefully lower the veal into the simmering liquid. Place a small pot lid or other object on top of the veal to keep it submerged. Add more water if needed, so that it is completely covered.

7 Bring the liquid back to a simmer. Regulate the heat so that the water continues to simmer. Cover and cook 1 hour. Uncover and cook 1 to 1 1/2 hours more, or until the veal is tender when pierced with a small knife. (Insert it through the cheesecloth.)

8 Have a large roasting pan ready. Transfer the meat roll to the pan. Cover the wrapped meat with a baking pan or cookie sheet. Lay a heavy weight, such as a cutting board and large cans, on top. Chill in the refrigerator overnight or up to 2 days.

9 When ready to serve, unwrap the veal. Place the veal on a cutting board.

10 Cut the veal into thin slices and place them on a platter. Decorate with radicchio or garnish of your choice. Serve at cool room temperature.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 10
Total Calories: 120
Calories from Fat: 14

This Stuffed Breast of Veal recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.

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