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      RECIPE TITLE "Stuffed Veal Recipe"
    Source: The Italian Gourmet,
    courtesy of Cooking.com

    yieldsServes 6 time--- difficultymoderate

    Veal is a very popular meat in Italy, especially in the north. The best veal comes from calves killed when only three months old, when they are still milk fed. The meat should be very pale pink in color.

    In Piedmont, there are many recipes for veal. This is a very rich Piedmontese dish belonging to the tradition of Turin, which means that it was created (as were similar dishes found in French cooking) in the kitchens of the Royal Palace or of some aristocratic family in the eighteenth century, when the splendors of the Court of Versailles dictated fashions for all of Europe.

      RECIPE INGREDIENTS

    3 tablespoons butter
    4 oz lean veal
    2 slices pickled tongue
    2 oz salt pork
    1 truffle
    1 garlic clove, peeled
    1 1/2 cups of sprigs flat-leafed parsley
    1/2 oz dried mushrooms, soaked and squeezed dry
    1 bread roll softened in 1 cup milk and squeezed dry
    1 egg, beaten
    2 tablespoons freshly grated parmesan cheese
    1 1/4 lb veal breast with a pocket cut in it
    3 oz prosciutto, thinly sliced
    3 tablespoons olive oil
    1 cup Barolo wine
    2 cups beef or veal stock

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      RECIPE METHOD

    In a wide, shallow pan over moderate heat, melt 1 tablespoon butter and brown the lean veal.

    Put the veal through a meat grinder twice, together with the tongue, salt pork, truffle, garlic, parsley and mushrooms. Add the bread, the egg, Parmesan and salt and pepper to taste. Mix well and fill the pocket of the breast, alternating layers of the stuffing with a few slices of prosicutto. Sew the opening up with kitchen thread and tie the meat into a cylinder shape.

    Heat the remaining butter with the oil in a wide, shallow pan. Lay the rolled veal on top and brown on all sides. Season with salt and pepper, cover and continue to cook over moderate heat for at least 40 minutes, basting from time to time first with the Barolo, and then with the stock. Move the meat around often and sprinkle with the cooking juices.

    Serve hot, sliced and coated in its sauce.

    Recipe reprinted by permission of Weldon Russell. All rights reserved.

      Nutrition Facts
    Serves 6
    Facts per Serving
    Calories: 603 Fat: 40g Carbohydrates: 16g
    Cholesterol: 203mg Sodium: 1677mg Protein: 39g
    Fiber: 1g % Cal. from Fat: 60% % Cal. from Carbs: 11%

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