Roast stuffed breast of veal
Ristorante Gallo D’Oro

Type of recipe: Main courses



Quantities for 6 people:

  • 1200g breast of veal
  • ½ glass olive oil
  • ½l white wine
  • 1 sprig of rosemary
  • 1 clove garlic
  • ½l water
  • 100g breadcrumbs
  • 100g grated Parmesan cheese
  • 3 eggs
  • salt and nutmeg
  • 1 glass meat stock
  • 1 onion
  • 2 celery stalks
  • 2 carrots
Accompanying wines:
Blend of Bonarda and Barbera IGT

Preparation method:

For the stuffing: soak the breadcrumbs in the hot stock, stir thoroughly and allow to cool. Add the whole eggs, grated Parmesan cheese, nutmeg and salt. Mix together well and set aside.

Make a long cut in the breast of veal to create a pocket (or ask your butcher to prepare the pocket for you), then wash and clean the pocket and fill with the stuffing previously prepared. Sew up the pocket using butcher’s twine, taking care not to leave any openings through which the stuffing could ooze out during cooking. Take a large aluminium baking tray, grease with oil and add the chopped rosemary and vegetables cut into pieces. Pour the half glass of water and the wine into the baking tray and place in the oven. Cook for 90 minutes at 200°C.

The stuffed breast of veal should be served warm, cut into slices that are not too thick, and perhaps accompanied by a side dish of roast potatoes.