| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Meats |
Italian |
April 1990 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
lb |
Sweet Italian sausage; casings removed |
| 1 |
c |
Chopped celery |
| 1 |
c |
Chopped onion |
| 3 |
c |
3 day-old corn bread crumbs |
| 1/2 |
ts |
Dried red pepper flakes |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Freshly ground pepper |
| 2 |
|
Eggs; beaten to blend |
| 1/2 |
c |
Pine nuts; toasted (about 2 |
|
|
; 1/2 ounces) |
| 1 |
|
4 pound veal breast; trimmed, with |
|
|
; pocket |
| 2 |
tb |
Dried basil; crumbled |
| 1 |
ts |
Dried rosemary; crumbled |
| 8 |
tb |
White wine vinegar |
| 1 1/4 |
c |
Chicken stock |
INSTRUCTIONS
Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add
sausage, celery and onion and cook until brown, stirring frequently, about
12 minutes. Transfer mixture to large bowl. Add corn bread crumbs, red
pepper flakes, salt and pepper. Mix in eggs and pine nuts. Set stuffing
aside.
Position rack in center of oven and preheat to 400°F. Arrange veal bone
side down on work surface. Fill pocket with stuffing. Close with skewer.
Place any remaining stuffing in small baking dish; cover with foil. Place
veal in large roasting pan. Rub outside with basil and rosemary. Sprinkle
with 3 tablespoons vinegar. Roast veal 30 minutes.
Reduce oven temperature to 350°F. Combine remaining 5 tablespoons
vinegar with chicken stock. Continue roasting veal 2 hours, basting every
30 minutes with stock mixture and pan drippings. (Place stuffing in baking
dish in oven for last 30 minutes.)
Transfer veal to heated platter. Slice thinly. Serve with any extra
stuffing.
Serves 4.
Bon Appetit April 1990
Converted by MC_Buster.
NOTES : Ask your butcher to make a "pocket" in the veal breast for you.
Converted by MM_Buster v2.0l.
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