We used to put strips of salami, a sliced egg and pieces of Provolone cheese inside the veal. That would give it a really nice taste.
Recipe courtesy of Catherine Scorsese
Episode: Sunday Dinner
Total:
3 hr 45 min
Active:
15 min
Yield:
8 servings
Level:
Easy

Ingredients

For the Stuffing:

Directions

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 2 1/2 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.

IDEAS YOU'LL LOVE

Spinach and Mushroom Stuffed Chicken Breasts

Recipe courtesy of Rachael Ray

Pecan-Stuffed Chicken Breast

Recipe courtesy of Daphne Brogdon

Veal Piccata

Recipe courtesy of Anne Burrell

Lemon Chicken Breasts

Recipe courtesy of Ina Garten

Veal Marsala

Recipe courtesy of Giada De Laurentiis

Spicy Kale and Corn Stuffed Chicken Breasts

Recipe courtesy of Food Network Kitchen

Stuffed Italian Beef Stromboli

Recipe courtesy of Jeff Mauro

Stuffed Pork Chops

Recipe courtesy of Family Circle Magazine

Stuffed Cabbage

Recipe courtesy of Wayne Harley Brachman

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking