Stuffed Veal Breast Recipe
Ingredients:
- Veal breast
- A few basil leaves
- A few sage leaves
- Mustard
- Oil
- Potatoes
- A bundle of soup greens
- White wine
- 1 tablespoon of honey
- A shot of cognac
- A cube of butter
- Salt and pepper
Filling ingredients:
- Ground meat (pork or veal) mixed with finely chopped smoked meat (pancetta)
- 1 onion
- A slice of white bread (without crust)
- A little milk
- 1 egg
- Sage and basil leaves
- A few spinach leaves
- Salt and pepper
Preparation of the filling:
- In butter, sauté the chopped onion and spinach.
- Add the ground meat and pancetta, soaked and squeezed white bread, egg, salt, pepper, crumbled sage, and basil leaves.
- Mix the ingredients well.
Preparing the roll:
- Remove the bones from the veal breast and slice it lengthwise to create a “pocket.”
- Season the meat with salt and pepper, and fill the “pocket” with the prepared filling.
- Close the opening with toothpicks or kitchen twine.
- Coat the stuffed veal breast with mustard, sprinkle with sage and basil, and drizzle with a little oil.
- Grease a baking sheet, add a little water, and place the meat on it. Surround the meat with halved peeled potatoes and soup greens, then place the dish in a preheated oven at 250°C (482°F).
After 5-10 minutes, reduce the temperature to 180°C (356°F) and bake for about an hour and a half. Every ten minutes, baste the meat and vegetables with their juices, and later add 100 ml of white wine to the pan.
Near the end of baking, coat the roast with honey and pour half of the cognac over it. Increase the oven temperature for a final crisp.
Remove the roast from the oven and place it on a warm platter to rest before serving.
Recipe by Artis
