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|Stuffed Breast of Veal
|Recipe contributed by Dennis De Klerk
- 1 - 4 to 5 lb breast of veal (pocket should already be cut)
- 1 cup dry white wine (Frascati is good)
- 1 sprig thyme
- Extra virgin olive oil
- Salt & Pepper
- 1/2 lb Italian sausage - browned & crumbled
- 3-4 thin slices prosciutto very finely minced
- 2 cloves garlic finely minced or through a press
- 2 cups bread crumb
- 3 tablespoons flat leaf parsley finely minced
- 1/3 cup grated pecorino romano
- 1/4 cup extra virgin olive oil
- 2 tablespoons milk
- Salt & Pepper
- 1 cup chicken stock
Pre heat oven to 350.
Take veal and slice away any sinew or silver skin. Pat dry with paper towel, rub all over with olive oil, salt & pepper inside and outside of veal.
To make stuffing - place bread crumb in a mixing bowl. Add sausage, prosciutto, garlic, parsley, cheese and stir until combined. Drizzle olive oil and milk over bread crumb mixture and stir until evenly moistened. Add salt & pepper to taste and stir. Stuff veal pocket with stuffing. Place veal in a shallow roasting pan, pour wine over meat, top with thyme sprig. Cover with foil. Roast for one hour. Remove foil, add 1 cup water, continue roasting for one hour uncovered. Remove roast from pan and set aside, covered with foil, to rest for 15 minutes. Place roasting pan on range top, 2 burners at medium high flame, pour in chicken stock to deglaze. Allow to simmer and reduce slightly. Pour into bowl.
Place roasted veal on platter, slice between bones, pour some of the pan sauce over meat and serve. Serves 4-6.
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