Stuffed breast of veal
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Boned breast of veal with pocket; (5-pound) | |
| Salt and pepper to taste | ||
| 1 | Sweet potato; (8 ounces), peeled | |
| ; and diced | ||
| 1 | small | White potato; (4 ounces), peeled |
| ; and diced | ||
| 1 | small | Carrot; peeled and diced |
| 2 | Stalks celery; diced | |
| ½ | cup | Minced onion |
| ½ | pounds | Ground pork |
| 4 | tablespoons | Olive oil |
| ½ | cup | Cooked rice |
| ¼ | cup | Grated Locatelli |
| 2 | Hard-cooked eggs; chopped | |
| 2 | tablespoons | Minced fresh parsley |
| Salt and pepper to taste | ||
| Olive oil to taste | ||
| Paprika to taste | ||
Directions
FOR THE STUFFING
Preheat the oven to 350 degrees. Rinse the veal and pat dry. Season with salt and pepper.
Make the stuffing: In a saucepan of boiling salted water, blanch the sweet potato, white potato, carrot, celery, and onion for 2 minutes. Drain and pat dry.
In a skillet set over moderate heat, cook the pork in 1 tablespoon of oil, stirring, just until no longer pink. Transfer to a bowl and let cool.
Add the blanched vegetables, the remaining oil, rice, cheese, eggs, parsley, and salt and pepper to the pork and stir to combine well. Fill the pocket with stuffing and seal by sewing up or securing with toothpicks.
Arrange the veal on a rack in a roasting pan, brush with oil, and season with paprika, salt and pepper. Add enough water to measure 1 inch in the pan and roast, covered with foil, for 2½ hours. Remove the foil and continue to roast, basting with pan juices, for 30 minutes more.
Transfer the veal to a cutting board and let it stand, loosely covered, for 10 minutes before slicing.
Yield: 8 servings
Converted by MC_Buster.
Per serving: 1504 Calories (kcal); 103g Total Fat; (61% calories from fat); 48g Protein; 97g Carbohydrate; 163mg Cholesterol; 255mg Sodium Food Exchanges: 5 Grain(Starch); 5 ½ Lean Meat; 3 Vegetable; 0 Fruit; 17 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9385 Converted by MM_Buster v2.0n.