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Petto Di Vitello Ripieno




Source of Recipe


KSDK, St Louis


List of Ingredients




1/2 lb. spinach trimmed
1/2 grated parmiggiano cheese
2 eggs
1 lb. breast of veal
2 oz. thinly sliced prosciutto ham
1 clove fresh garlic, chopped
2 Tbsp. butter
2 Tbsp. olive oil
2 sage sprigs
2 rosemary sprigs
1/2 cup dry white wine
1/2 cup beef stock
1/2 cup flour
1 oz. pine nuts
salt and pepper


Recipe



Preheat oven at 350 degrees F.

Boil spinach in a small amount of salted water. Drain spinach completely and set aside to cool. After cooled, place in a bowl and mix along with parmesan, eggs, garlic, and pine nuts, adding salt and pepper to taste.

Pound veal with mallet until flattened (1/4 inch think). Lightly salt veal and spread spinach mixture on entire breast, finishing with slices of prosciutto ham. Roll up veal, closing it well around the filling and tie tightly with string.

In a skillet, gently warm oil and butter, adding sage and rosemary and sauté over moderate heat. Lightly flour the veal and brown all sides while adding wine, salt and beef stock. Sauté about 10 minutes.

Place in a covered pan and cook for 35 minutes, turning each piece every 10 minutes. To ensure moist veal, you may add 1-2 Tbsp. stock. Remove the lid and increase temperature to 400 degrees F, cooking for another 10 minutes. Remove string, slice and serve.