Stuffed Veal

Name: Stuffed Veal
Prep time: 30 min
Cook time: 130 min
Total time: 160 min
Yield: 6
Ingredients: Veal sirloin 2.2 lbs; Carrots 1; Celery 1 rib; Onions 1; White wine 0.4 cup; Extra virgin olive oil 2 tbsp; Rosemary 1 sprig; Water hot &frac23; cup; Fine salt to taste; Black pepper to taste; Spinach 10.5 oz; Bread crumb 1.75 oz; Prosciutto cotto 5.3 oz; Eggs 1; Grana Padano PDO cheese 1.8 oz; Fine salt to taste; Black pepper to taste; Extra virgin olive oil 1 ½ tbsp; Garlic 1 clove; Potatoes 2.2 lbs; Extra virgin olive oil 2.8 tbsp; Garlic 1 clove; Rosemary 1 sprig; Fine salt to taste

634

Calories per serving

Energy Kcal 634
Carbohydrates g 35.4
of which sugars g 3.8
Protein g 58.4
Fats g 27.6
of which saturated fat g 6.76
Fiber g 4.5
Cholesterol mg 176
Sodium mg 891

Difficulty: Difficult
Prep time: 30 min
Cook time: 2 h 10 min
Serving: 6 persone
Cost: Average

PRESENTATION

Christmas Menu still undecided? A good wine to uncork and a rich and tasty dish like the stuffed veal pocket will make your holiday lunch truly special! This succulent main course of home tradition will please everyone: slices of tender veal stuffed with a mouth-watering filling, all accompanied by the indispensable roasted potatoes and a finger-licking sauce! The patient and long cooking time is the secret of this dish; the time we lovingly dedicate to cooking will reward us with joyful and convivial moments to spend with family or friends, and, above all, a well-deserved toast to the cook!

INGREDIENTS

634

Calories per serving

Ingredients for the veal: Veal sirloin 2.2 lbs (1.2 kg); Carrots 1; Celery 1 rib; Onions 1; White wine 0.4 cup (100 g); Extra virgin olive oil 2 tbsp (30 g); Rosemary 1 sprig; Water ⅔ cup (150 g) - hot; Fine salt to taste; Black pepper to taste

for the stuffing: Spinach 10.5 oz (300 g); Bread 1.75 oz (50 g) - crumb; Prosciutto cotto 5.3 oz (150 g); Eggs 1; Grana Padano PDO cheese 1.8 oz (50 g); Fine salt to taste; Black pepper to taste; Extra virgin olive oil 1 ½ tbsp (20 g); Garlic 1 clove

to accompany: Potatoes 2.2 lbs (1 kg); Extra virgin olive oil 2.8 tbsp (40 g); Garlic 1 clove; Rosemary 1 sprig; Fine salt to taste

Preparation

How to prepare Stuffed Veal

To prepare the stuffed veal pocket, start with the filling: wash the spinach under running water, then heat the olive oil in a pan, add the peeled garlic clove 1 and the still-wet spinach 2, cover with the lid 3 and let it wilt for 3-4 minutes over medium heat.

Once the spinach is soft, turn off the heat, remove the garlic clove 4 and drain the spinach in a colander to remove the excess water 5. Let the spinach cool and take the loaf of bread, remove the crust 6

and place the crumb in the blender 7, blend to obtain a minced mixture 8. Cut the cooked ham into pieces 9,

place it in the blender 10 to chop it finely 11. Take the now cold spinach and chop it with a knife 12.

In a large bowl, add the spinach, grated cheese 13, grated bread crumbs, chopped cooked ham, and the egg 14. Knead with your hands 15 to obtain a homogeneous mixture.

Salt and pepper 16 and set the filling aside. Now take the meat, trim the fat 17, and cut the central part to create a pocket 18

Fill the pocket with the stuffing 19, sew the cut with kitchen string 20 to close the pocket well so that the filling does not come out. At this point, tie the meat as you usually do for roasts 21. For better execution of this process, you can read our guide how to tie a roast.

Proceed with cooking the stuffed veal pocket: wash and peel the celery, carrot, and onion, then cut the vegetables into pieces (22-23-24).

Heat the oil in the pan 25, place the veal pocket 26 and brown it on both sides for a few minutes until the surface is well golden 27.

Now add the chopped vegetables 28, deglaze with white wine 29, cover with hot water 30,

flavor with rosemary 31, cover with the lid and cook on low heat for 75 minutes, turning the veal occasionally and covering it with the cooking liquid. In the meantime, prepare the potatoes: wash, peel, and cut them into large wedges 32,

place them in a bowl, season with oil, salt, garlic, and rosemary 34, then place them on a baking sheet 35 and bake in a ventilated oven at 425°F for 50 minutes or until well roasted 36.

In the meantime, the veal will also be cooked 37, remove the rosemary sprig 38, pour the cooking liquid into a blender cup, and blend to obtain a smooth sauce 39.

Take the stuffed veal pocket, remove the string 40, cut it into slices 41 and serve the hot meat accompanied by the potatoes 42 and the cooking sauce.

Storage

The stuffed veal pocket can be stored in the fridge covered for 2-3 days with plastic wrap, it can also be frozen whole or already sliced together with the cooking sauce.