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CLASSIC STUFFED BREAST OF VEAL

1080 Recipes (Spain)
Serves 8-9

Ingredients

• 3 carrots
• 1 boneless veal breast, 3 1/4 pounds
• 9 ounces ground veal
• 4-ounce piece of Serrano ham or prosciutto, cut into 3/4-inch wide strips
• 1 hard-cooked egg, cut into wedges
• 4 tablespoons olive oil
• 1 large onion, chopped
• 1 apple, peeled, cored, and chopped
• 3/4 cup dry white wine
• salt
 

Directions

Cut two of the carrots into lengthwise strips, discarding the centers. Slice the remaining carrot.

Open out the breast of veal, spread the ground veal in the center, and place the strips of ham and strips of carrot on top and all along it. Add the hard-cooked egg and season with salt. Roll up the veal and tie securely with fine kitchen string.

Heat the oil in a pan. Add the veal and cook over medium heat, turning frequently, for 8-10 minutes, until evenly browned all over. Remove from the pan and set aside.

Add the onion to the pan and cook over low heat stirring occasionally, for about 10 minutes, until golden brown.

Return the veal to the pan add the apple, sliced carrot, and a pinch of salt, and pour in the wine. Bring to a boil, pour in enough water almost to cover the meat and bring back to a boil. Lower the heat, cover, and simmer for 1 1/4 hours, until the veal is tender and the sauce has reduced.

Lift the veal out of the pan and remove and discard the string. Cut into slices about 1/2 inch thick and place on a warm serving dish.

Pass the sauce through a food mill or process in a food processor. Transfer to a sauceboat.

Serve immediately with little mounds of vegetables or Mashed Potatoes.