Italian Offal  & Veal Recipes - Stuffed Breast of Veal (Petto di Vitello Ripieno) Recipe

Ingredients

• 1.5 kg/3 lb breast of veal, boned

• 75 g/3 oz/3/4 cup hard cheese, grated

• 1 onion, chopped

• 3 eggs

• 175 g/6 oz/3 cups fresh breadcrumbs

• 45 ml/3 tbsp chopped fresh parsley

• 15 ml/1 tbsp chopped fresh oregano

• 45 ml/3 tbsp olive oil

• 1 garlic clove, crushed

• Salt and freshly ground black pepper

• Sprig of fresh rosemary

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Method:

1. Make a pocket down the centre of the veal. Blend the grated cheese, onion and eggs together and stir in the breadcrumbs, parsley and oregano.

2. Pack the mixture into the veal pocket and sew the edges together. Mix the oil with the garlic and brush the meat.

3. Place in a roasting tin (pan) with the salt and pepper and the rosemary.

4. Pour over any remaining garlic oil and bake in a preheated oven at 180°C/350°F/gas mark 4 for 1 3/4 hours.