Stuffed Veal Breast Recipe

Method12 steps

1. 1

   Step 1: Soak all 60 g stale bread in the glass of milk (1) until fully softened. Keep the veal and ground beef refrigerated while preparing the vegetables.

   Uses 60 g stale bread · 1 glass milk

   
2. 2

   Step 2: Peel and finely chop the shallot (1).

   Uses 1 shallot

3. 3

   Step 3: Rinse all 100 g spinach. Bring a pan of water to a boil, add the spinach and cook until wilted and tender. Drain well and chop; discard the cooking water.

   Uses 100 g spinach · Water for rinsing and boiling spinach

4. 4

   Step 4: Warm a little olive oil in a pan. Add all the chopped shallot from step 2 and the boiled, drained spinach from step 3. Cook gently for about 10 minutes, stirring, then take off the heat and allow to cool before adding the egg and beef.

   Cook spinach and shallot · 10 minUses A little olive oil for the spinach pan · All chopped shallot from step 2 · All boiled spinach from step 3

5. 5

   Step 5: Squeeze the softened bread from step 1, discarding excess milk. When the spinach mixture from step 4 has cooled, combine it with all the squeezed bread, the egg (1), all 60 g grated Parmigiano, chopped parsley and all 150 g ground beef. Season with salt and pepper and, if using, a pinch of nutmeg. Mix thoroughly and proceed immediately to stuffing and roasting.

   Uses All softened bread from step 1 · All cooled spinach mixture from step 4 · 1 egg · 60 g grated Parmigiano · Chopped parsley · 150 g ground beef · Salt and pepper for the filling · A pinch of nutmeg, if using

   
6. 6

   Step 6: If the butcher has not prepared the pocket, carefully cut into the narrow end of the 700 g veal breast and extend the cut lengthwise to make a deep pocket. Keep its outer walls intact.

   Uses 700 g veal breast in one piece

   
7. 7

   Step 7: Fill the veal pocket from step 6 with all the spinach and beef stuffing from step 5, gently working it into the narrow end.

   Uses Veal pocket from step 6 · All stuffing from step 5

   
8. 8

   Step 8: Sew the opening of the filled veal pocket from step 7 closed with food-safe kitchen twine and a suitable needle.

   Uses Filled veal pocket from step 7

9. 9

   Step 9: Preheat the oven to 180°C. Put the closed stuffed veal from step 8 in a roasting pan with a little olive oil and the glass of white wine (1). Season the outside with salt and pepper and cover the pan with foil.

   Uses Closed stuffed veal from step 8 · A little olive oil for the roasting pan · 1 glass white wine · Salt and pepper for the roast

10. 10

    Step 10: Roast the covered stuffed veal from step 9 at 180°C for 45 minutes, then remove the foil for the final browning stage.

    Covered veal roast · 45 minUses Prepared covered roast from step 9

11. 11

    Step 11: Continue roasting the uncovered veal from step 10 at 180°C for about 15 minutes to brown it. Check the center of the stuffing with a food thermometer: it must reach 74°C (165°F). Continue cooking if needed, then remove the roast from the oven and keep its cooked pan juices.

    Brown uncovered veal · 15 minUses Covered-stage roast from step 10

12. 12

    Step 12: Let the cooked stuffed veal from step 11 rest for 1 hour so it firms up for clean, nearly cool slices. Remove all kitchen twine, then cut slices about ½ inch thick. Divide between 6 portions and spoon over the cooked pan juices.

    Rest cooked veal · 60 minUses Cooked stuffed veal from step 11 · Cooked pan juices from step 11