Stuffed breast of veal

 Stuffed breast of veal is a traditional dish made in many different countries with a wide variety of recipes. Jewish people make the stuffing with minced meat, Italians use Ricotta and Pecorino cheese and in Croatia it is usually prepared with mushrooms or liver. This recipe doesn't contain any of these ingredients but it is a personal favourite of mine because the stuffing's light and fluffy texture.


Category: Main course, Meat
Prep time: 30 min
Cook time: 2h 30 min
Serves 6

Ingredients:
2kg of boneless veal breast
4 buns or half of day old bread
2dcl milk
2 eggs
1 onion
50 g bacon
parsley leaves

Instructions:
Wash and pat dry the meat then slice a pocket for stuffing. Rub the meat with salt.


Finely dice the onion, bacon and parsley leaves. Dice the bread or buns and pour warm milk over it. Leave it to soak. Heat up a bit of oil in a pan and fry the onion and bacon. Remove from heat and let it chill.


Drain the excess milk from the soaked bread. Separate the egg yolks from the whites. Put the egg whites in a bowl and beat it with an electric mixer to get a light snow.


In another bowl, add the soaked bread, fried bacon and onion, parsley leaves, egg yolks, mix well then fold in the snow, add some salt and a lot of pepper. Mix well to get a homogeneous mass.
Stuff the meat pocket with the filling and seal the hole with toothpicks.
Put the meat on a baking tray, add oil and cover with tin foil. Put the meat into a preheated oven at 180C and bake for 2 hours.
After an hour and a half, add sliced potato wedges, and after 2 hours remove the foil, increase the heat to 200C and let it roast for another 30 minutes.
Let the roasted meat rest for about 5 minutes then slice it. Arrange the sliced pieces of meat on a warm plate with a side of roasted potatoes and a bit of the sauce left over from the baking.

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