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Stuffed Veal Breast Recipe

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This recipe for Stuffed Veal Breast is from Alice's Restaurant, 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:  
8-pound veal breast; have butcher cut a pocket at one end
1 lb ricotta; 2-3 eggs; 1 cup grated Pecorino Romano cheese
1 tablespoon salt; ½ tablespoon black pepper; 3 pieces of sliced prosciutto, cut in strips;
¼ cup white raisins; ¼ cup pignoli nuts; Filippo Berio extra virgin olive oil
Directions:
Directions:
Preheat oven to 375°F. In a large bowl, mix ricotta, 2 eggs, cheese, salt and pepper. Add prosciutto, white raisins, & pignoli nuts, mix well.The mixture should be soft but not mushy, add an egg if dry. Stuff in pocket. Close pocket with turkey trusses. Place veal in baking pan. Rub with olive oil, salt & pepper. Bake in preheated oven for 2½ hours or until internal temperature reaches 170°F. Cover with foil when top begins to brown. Let stand 20-30 minutes before carving. Slice into serving-size pieces and arrange on a platter.
Personal Notes:
Personal Notes:
Of all the many Italian main dishes that Mama DeGregori made, Tom's absolute favorite was stuffed veal breast and unfortunately the most difficult to find done properly. The pocket in the relatively large veal breast has to be cut just right and filled to capacity. To serve it - always bone in - slice between the bone so that one has what looks like veal chops with stuffing in the center.and the white gristle gleaming.

 

 

 

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