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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Ponsette (Stuffed Breast of Veal) Recipe

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This recipe for Ponsette (Stuffed Breast of Veal) is from The Calabro Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 or 5 lb. veal breast
1 c. Carolina rice
1 sm. onion, chopped
1 clove of garlic
3 tbsp. Extra Virgin Olive Oil
1/2 tsp. poultry seasoning
2 tbsp. minced parsley
1/3 c. seedless raisins
Directions:
Directions:
Wipe veal breast with moist towel. Boil 3 cups water, add rice, simmer 25 to 30 minutes. Remove from heat, drain and cool. Saute onion and garlic in oil. In bowl combine rice, onion, seasoning, parsley and raisins; mix well.

Fill pocket with stuffing and close with skewer or toothpicks. Place breast rib side down in shallow pan. Brush with oil. Bake at 300 degrees for 2 1/2 to 3 hours, basting occasionally. Do not cover.

 

 

 

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