Ingredients: |
Ingredients: 4 lb. Breast of Veal
2 c. Italian Bread Crumbs
1/4 tsp. Salt
1 tsp. Black Pepper
1/4 c. Minced Onion
1 1/2 tbl. Minced Fresh Rosemary, plus 2 sprigs
1 tsp. Fresh Parsley
1 tsp. Fresh Basil
3 tbl. Diced Garlic
10 oz. Bacon, finely diced & cooked until lightly brown, reserve about 2 tablespoons of the fat.
1/2 c. Grated Cheese
1/2 c. Olive Oil
2 Medium carrots, coarsely chopped
1 c. White Wine
1 c. Chicken Stock
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Directions: |
Directions:Preheat oven to 350º. Have a pocket cut in the veal breast. Open veal and lay out on cutting board. Season both sides with salt and pepper. In a mixing bowl, combine bread crumbs, bacon, cheese, olive oil, garlic, minced rosemary. Stir until mixture resembles wet sand. Spread mixture evenly over the open butterflied veal to within 1-inch from the edges. Carefully roll the meat lengthwise and tie every 1 1/2 inches with kitchen twine. In a large Dutch oven over medium high heat, using the reserved tablespoons of fat from the bacon, brown roast on all sides, turning occasionally, about 12 to 15 minutes. Remove veal from pan and add onions and carrots and cook, stirring occasionally, until lightly brown, about 4 minutes. Add the wine, chicken stock, rosemary sprigs, some salt and pepper and return veal to pan. When liquid comes to a boil, cover the Dutch oven and transfer to the oven. Cook, turning occasionally, for about 2 1/2 to 3 hours, or until the veal is tender.
Remove from oven and transfer to a platter, Cover the veal with tin foil to let it rest for about 15 to 30 minutes before removing the twine. Slice into 1/2 inch slices and serve with the braising liquid.
Serves 6 |
This recipe for Stuffed Breast of Veal is from