1 (5-pound) boned breast of veal with pocket
Salt and pepper to taste
1 sweet potato (8 ounces), peeled and diced
1 small white potato (4 ounces), peeled and diced
1 small carrot, peeled and diced
2 stalks celery, diced
1/2 cup minced onion
1/2 pound ground pork
4 tablespoons olive oil
1/2 cup cooked rice
1/4 cup grated Locatelli
2 hard-cooked eggs, chopped
2 tablespoons minced fresh parsley
Salt and pepper, to taste
Olive oil, to taste
Paprika, to taste
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.
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