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Wine Dharma

DharMag December 2014 Stuffed veal: the perfect recipe

If you like veal this is the recipe for you: learn how to make the stuffed veal recipe, aka tasca di vitello ripiena

Ingredients to make the stuffed veal (tasca di vitello ripiena)

6 servings

  • 800 g (1 3/4 lb) cut of veal breast
  • 150 g (5 1/4 oz) slice of ham or 2 fresh sausages
  • 200 g (7 oz/ 1 1/3 cup) peas
  • 2 eggs
  • 30 g (1 oz/ generous 2 tbsp) butter
  • 3 tbsp grated Parmigiano Reggiano
  • 1 slice stale bread
  • 80 ml (2 3/4 fl oz/ 1/3 cup) milk
  • 1 bunch parsley
  • 2 tbsp extra virgin olive oil

How to make a perfect stuffed veal

Ask your butcher to cut a horizontal ‘pouch’ to fill in the center of the breast of veal. Heat the oven to 180˚C (350˚F). Chop the parsley finely, dice the ham, soak the bread in milk and cook the peas in salted boiling water for 15 minutes then drain them.

Break the bread up and drain off the excess milk, then mix the bread with the egg, parsley, peas, ham and Parmigiano Reggiano, and season to taste.

Place the mixture inside the veal ‘pouch’, and sew up the opening. Put the meat in a baking dish with the oil and butter and fry it over a medium heat, turning it frequently, until it begins to colour.

Transfer it to the oven and bake it for about one hour, until it is cooked through. The whole cooking process will take about an hour and a half. Serve with pan-cooked spring vegetables and new potatoes with rosemary.

I have two local butchers whom I’ve come to know well over the years. Visits to their shops always involve long chats about the meat they have to offer, and the way I want it prepared. A friendly relationship with an old-fashioned butcher is essential if your meat dishes are going to be really special.

Recipe courtesy of Vicarello Castle
Phone: (+39) 0564 990718
Email: info@vicarello.it
Address: 58044 Poggi del Sasso, Cinigiano, Grosseto, Italy

Photo credits