Ingredients Jump to Instructions ↓

  1. 1 (5-pound) boned breast of veal with pocket

  2. Salt and pepper to taste

  3. 1 sweet potato (8 ounces), peeled and diced

  4. 1 small white potato (4 ounces), peeled and diced

  5. 1 small carrot , peeled and diced

  6. 2 stalks celery , diced

  7. 1/2 cup minced onion

  8. 1/2 pound ground pork

  9. 4 tablespoons olive oil

  10. 1/2 cup cooked rice

  11. 1/4 cup grated Locatelli

  12. 2 hard-cooked eggs , chopped

  13. 2 tablespoons minced fresh parsley

  14. Salt and pepper, to taste

  15. Olive oil , to taste

  16. Paprika , to taste

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees. Rinse the veal and pat dry. Season with salt and pepper. Make the stuffing: In a saucepan of boiling salted water, blanch the sweet potato, white potato, carrot, celery, and onion for 2 minutes. Drain and pat dry. In a skillet set over moderate heat, cook the pork in 1 tablespoon of oil, stirring, just until no longer pink. Transfer to a bowl and let cool. Add the blanched vegetables, the remaining oil, rice, cheese , eggs, parsley, and salt and pepper to the pork and stir to combine well. Fill the pocket with stuffing and seal by sewing up or securing with toothpicks. Arrange the veal on a rack in a roasting pan, brush with oil, and season with paprika, salt and pepper. Add enough water to measure 1 inch in the pan and roast, covered with foil, for 2 1/2 hours. Remove the foil and continue to roast , basting with pan juices, for 30 minutes more. Transfer the veal to a cutting board and let it stand, loosely covered, for 10 minutes before slicing.


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