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
- 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.
- Add the minced pork, pork fat, nutmeg, marjoram and Swiss chard to the soaked bread. Mix well. Season with salt and pepper to taste.
- Bind the mixture with the beaten eggs and Parmigiano cheese.
- 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.
- 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.
- Add the stuffed breast. Turn down the heat to low and simmer, covered, gently for about 2 hours.
- 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
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