Veal breast with spinach stuffing

Veal breast with spinach stuffing

By
From
Encyclopedia of Food and Cookery
Serves
6-8

In Italy, veal is served in a number of interesting ways. This economical cut of veal is most delicious with its spinach and rice stuffing and is a meal in itself. Ask the butcher to cut you 4 slices of pickled pork belly or back fat; use these to cover the meat and give it richness.

Ingredients

Quantity Ingredient
1 x 1.5-2kg boned veal breast, cut with a pocket
freshly ground black pepper
3 tablespoons butter
1 onion, chopped
250g mushrooms, chopped
500g spinach
1/2 teaspoon fresh rosemary or basil, chopped
185g rice, (cooked weight)
1 egg, lightly beaten
4 slices pickled pork belly or back fat
1 tablespoon plain flour
250ml chicken or veal stock
salt

Method

  1. Season veal with salt and pepper. Heat butter, add onion and fry until translucent. Add mushrooms and cook, stirring often, for about 3 minutes.
  2. Meanwhile, cook spinach, tightly covered, for 3–4 minutes. There is no need to add water; spinach will cook in water which clings to leaves after rinsing. Drain and, when cool enough to handle, squeeze as dry as possible, then chop.
  3. Mix spinach, onion and mushrooms with herbs, salt and pepper, rice and egg. Use mixture to fill pocket in veal and close with metal skewers. Place meat on a rack in a roasting tin. Arrange slices of pickled pork or fat over veal and add enough water to tin to cover bottom by about 1 cm.
  4. Cover with foil and bake in a preheated moderate oven (180°C) for 2 hours. Uncover and bake for 30 minutes longer. Remove meat to a heated plate and keep warm while you prepare gravy. Add flour to tin and allow to brown a little over a gentle heat, then add stock and stir into a smooth gravy.
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