This recipe is a slight variation from one found on Angela's Italian Recipe website.

Ingredients

• 2.25 lbs boneless breast of veal
• 1 medium onion
• 1 carrot
• 2 bay leaves
• lightly salt water (see directions)

Ingredients for Stuffing

• 2 oz bread slices, crusts removed
• water (about 2 cups)
• 10 oz minced pork
• 1.5 oz pork fat, chopped
• 7 oz Swiss chard, boiled, drained and coarsely chopped
• Pinch of freshly grated nutmeg
• 2 Tablespoons fresh marjoram, chopped
• 2 large eggs, lightly beaten
• 2 tablespoons Parmigiano cheese, grated
• salt and pepper to taste

Directions

1. In a medium bowl, tear the bread into pieces, place in a bowl, add water to cover and leave to soak for 10 minutes, then drain and squeeze out.
2. Add the minced pork, pork fat, nutmeg, marjoram and Swiss chard to the soaked bread. Mix well. Season with salt and pepper to taste.
3. Bind the mixture with the beaten eggs and Parmigiano cheese.
4. Make a horizontal cut in the breast of veal along one of the long sides to create a 'pocket'. Fill the pocket with the stuffing and seal the opening by either sewing or tying up with kitchen thread.
5. In a large pan add the onion, carrot and bay leaves. Add enough lightly-salted water to bring the water up about an inch. Turn the heat on high and bring to a boil.
6. Add the stuffed breast. Turn down the heat to low and simmer, covered, gently for about 2 hours.
7. Slice and serve right away (or see tips below).

Tips / Substitutes: The minced pork can be substituted with any meat.  Angela's website suggests veal and sweetbreads.

This recipe can also be cooled while being pressed between a plate and a weight (after cooking and before untying.  Served chilled, it makes a great picnic food.

Servings: 6

Preparation Time: 2.5 hours