Petti di Vitello Ripieno
(Stuffed Breast of Veal)
Ingredients
| 1 | 1 1/2 - 2 lb. | Veal breast |
| 1/4 | Cup | Capers - salted and soaked in hot water for 1 hr. |
| 1/4 | Cup | Parmesan cheese - freshly grated |
| 2 | Cups | Bread Crumbs - coarse |
| 1/2 | Tbl. | Oregano leaves - dry |
| 1 | Lg. | Bay leaf |
| 2 | Lg. | Eggs |
| 1/2 | Cup | Parsley - fresh and chopped |
| 1/2 | Cup | Prosciutto - chopped coarsely |
| 1/4 | Cup | Lemon Juice |
| 3 | Cloves | Garlic - chopped finely |
| 1/2 | Cup | Extra virgin Olive Oil |
| Q. B. | Salt and Pepper |
Preheat the oven to 350° F.
Cut a pocket in the Veal breast. (A butcher can do this if this is a new operation for you). Set the breast aside for the moment.
Mix all stuffing ingredients until thoroughly amalgamated
Pour a bit of the olive oil into the veal pocket, and rub the oil all over the inside of the breast with your hands. Salt and pepper the pocket to taste. Stuff the veal breast with the stuffing. If there is extra stuffing simply add it to the pan in the next step. Suture the veal breast with string, or with suturing steel rods used when stuffing a turkey.
Pour half of the remaining olive oil into a baking pan large enough to hold the veal breast. Place the stuffed veal breast in the oiled baking dish, and pour the remaining olive oil over the breast. Rub the entire breast with the oil and then salt and pepper to taste. Now is the time to add whatever vegetables are desired. We usually use potatoes, carrots, yams or sweet potatoes, celery and onions.If doing this, mix these vegetables with the olive oil so that they are coated with oil. Add any left over stuffing at this time.
Place the pan in the oven and bake until golden brown, more if a crisp crust is desired. Depending upon the oven, the baking time can vary from 1 to 1.5 hours.
Serve hot with the vegetables. Any left over veal is very nice served either cold, or at room temperature the next day.
