Stuffed Breast of Veal
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.
- 1 (5-pound) boned breast veal with pocket
- Salt and pepper
- 1 sweet potato (8 ounces), peeled and diced
- 1 small white potato (4 ounces), peeled and diced
- 1 small carrot, peeled and diced
- 1/2 cup minced onion
- 1/2 cup ground pork
- 4 tablespoons olive oil
- 1/2 cooked rice
- 1/4 cup grated Locatelli
- 2 hard-cooked eggs, chopped
- 2 tablespoons minced fresh parsley leaves
- Salt and pepper
- Olive oil, to taste
- Paprika, to taste
Preheat the oven to 350 degrees F. Rinse the veal and pat dry. Season with salt and pepper.
In a skillet over moderate heat, cook the pork in 1 tablespoon of oil, stirring, just until no longer pink. Transfer it 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.
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