Roman Stuffed Veal
- Main Ingredient: Beef Veal
- Course: Appetizers
- Special food: Medieval Roman
- Yield:
Roman Stuffed Veal ingredients
- 1 Veal breast
- 3⁄4 lb Ground veal
- 1⁄4 lb Lean ground pork
- 1⁄3 c Pistachio nuts
- 1⁄2 c Parmesan cheese
- 1 c Spinach
- 1⁄3 c Bread crumbs
- 1⁄4 c Shallots
- 1⁄4 t Salt
- 1⁄4 t Freshly ground black pepper
- 2 Eggs
- 1 t Dried oregano
- 1 t Dried thyme
- 2 T olive oil
- 2 T Madeira
Cooking Roman Stuffed Veal
1. Lay veal breast flat.
2. Combine ground veal, ground pork, pistachios, parmesan, spinach, breadcrumbs, shallots, salt, pepper, eggs, oregano, and thyme-mix well.
3. Fryi a small piece of ground mixture as a test.
4. Taste and adjust seasonings as needed.
5. Arrange stuffing down center of breast.
6. Bring up sides and ends over stuffing.
7. Sew up seam with heavy kitchen twine.
8. Combine olive oil and medeira.
9. Cut a piece of parchment or foil large enough to wrap veal brush with olive oil mixture.
10. Wrap veal in oiled paper or foil.
11. Allow to rest for 20-30 minutes.
12. Cut into two slices per serving.
13. Serve warm or at room temperature.
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