Photos of Italy -
Home Advertise Articles Email Forum News Store

Art, Cuisine, Famous Italians, Festivals, Folklore, Genealogy, Holidays, Hotels, Photos, Real Estate, Sports, Travel and More

  • Buying Property Guide
  • City/Island Guides
  • Inheritance Guide
  • Regional Guides
    Surname Collection
    Add your name to the collection.
    Authentic Italian recipes for you to enjoy.
    Photo Galleries
    Enjoy photos of Italy, wine making & more.
    Proverbs in Italian & English.
    Our Paesani
    Weekly column dedicated to today's Italy.
    by Francesca Di Meglio

    Italian Memories
    Articles on growing up Italian.
    by Cookie Curci

    Una Mamma Italiana
    Articles for Italian mammas.
    by Tiffany Longo

    Learn Italian
    English-Italian guides
    Spanish-Italian guides.

    Molto Italiano
    Sign up for our FREE newsletter.
    Test your knowledge of Italy.
  • 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

      Stuffing Ingredients

    • 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.

    Recipe Index

    Submit a Recipe

    Print This Recipe


    Follow Us

    Featured Item

    Shirts & Novelties

    Partner Links


    Italiansrus Gear
    Proudly display the colors of Italy with these great products.

    Speak Italian? Speak it better! Subscribe to Tutto italiano Today!
    The world largest online retailer for Premium Italian Fashions.


    | Home | Email | Forum | Newsletter |

    Copyright © 1998-2023 Anthony Parente. All rights reserved.