Stuffed Veal Breast is a traditional dish of the Northern Italian cuisine. We usually cook this tasty stuffed meat on Sunday or during the festivities.
There are many variations of Stuffed Veal Breast depending on the Italian regions. For example, it’s a very popular dish in Piedmont, where it’s often stuffed with the Langhe hazelnuts. In Emilia Romagna is called Picaja, and very famous is the Ligurian version called Cima alla Genovese, that is not cooked into the oven but boiled.
The veal breast can have many kinds of stuffing. I propose the classic version with spinach, ground beef, parmesan cheese, and dry bread crumbs softened in milk.
Stuffed Veal Breast Recipe
- 700 g (1,5 lb) – veal breast
- 150 g (5 oz ) – ground beef
- 60 g (2 oz ) – breadcrumbs
- 100 g (3,5 oz ) – spinach
- 1 glass of milk
- 1 shallot
- chopped parsley
- 1 egg
- a bit of nutmeg
- 60 g (2 oz or 3 tablespoons) – grated Parmesan cheese
- 1 glass of withe wine
- extra virgin olive oil
- salt and pepper
Start preparing stuffed veal breast recipe soaking the bread into the milk and wait until it is completely soaked (1). In the meantime, chop finely the shallot (2) and cook it with boiled spinach into a pan for about 10 minutes (3).
When the spinach has cooled, add the squeezed bread (4), one egg, the parmesan cheese, chopped parsley (5) and lastly the ground beef (6).
Mix the stuffing, add a bit of salt and pepper and, if you like, a pinch of nutmeg (7).
Now is the time of the most delicate step of the recipe.
If you do not have a good and kind butcher, who prepares it for you, sorry but you have to do it by yorself. You have to cut the veal in the narrowest part, through the length; be careful not to break it and try to make a “pocket” as deep as you can (8) (9).
Fill the “pocket” with stuffing, being sure to fill it all also in the narrowest part (10). Now close the “pocket” sewing with kitchen twine (11). Put the stuffed veal breast in a baking pan with extra virgin olive oil, a glass of white wine, salt and pepper and bake at 180° degrees for one hour (12).
Let the roast veal stuffed become almost cold and slice it (make slices about one centimeter high) (13). You can taste this dish dressed with his cooking sauce and served with fresh spinach (14) or try it with Baked Potato Fans with Herb Butter.