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Vitello ripieno di vitello Recipe

Ingredients

How to make it

  • Take one of the two veal breasts and dice it into smallish cubes.
  • Start a food processor running and drop in the garlic clove to mince it finely, then the onion to mince.
  • Stop the machine and put the diced veal into it. Process the veal, pulsing, until it is minced or chopped. Add the breadcrumbs, the salt and the thyme leaves and pulse it in. Add the egg and pulse until mixed.
  • Lay the second veal breast out onto a cutting board. Spread the forcemeat you have made onto it, keeping it about 1 inch away from the edges, because it will spread when rolled. Lay the long rosemary twig at one end and start to roll it from that end. When it is nicely rolled, wrap and tie it well with butcher’s string and tuck some rosemary twigs under the twine. Rub the veal with olive oil and then salt.
  • Heat a heavy pan until really hot, add a bit of olive oil and then brown the rolled veal very well on all sides. Cover it with strong vegetable broth or strong broth you may have leftover and put the lid on. Bring it to a simmer—do not boil—and reduce the heat to keep it at a simmer for several hours, until a cooking fork enters it with no resistance. Cool the meat in the broth, them remove it and after removing the string, slice it into approximately ¼ “ slices.
  • You may boil the broth to reduce it, checking for salt and pepper, and use it as a first course with stuffed pasta or homemade tagliatelle in it.

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  • image 16 years ago
    This sounds very interesting. I'll have to check out the availability of veal breast.
    Was this review helpful? Yes Flag

The Cook

decobabe Citta Di Castello, IT

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