CookEat Recipe
Stuffed Veal Breast with Prosciutto and Mortadella
Veal breast folded around finely minced veal, Parmesan and egg with alternating strips of prosciutto and mortadella, braised and sliced with its reduced juices.
Method
Steps
Step 1
Gather the ingredients: 500 g milk-fed veal breast in one piece, before removal of the hard bones; ask the butcher to remove hard bones, retain soft cartilage and open it flat like a book; 170 g additional lean boneless veal, trimmed of tendons and membranes; 40 g prosciutto with both lean and fat parts; 40 g Bologna mortadella; 15 g finely grated Parmesan; 1 egg; Quarter of a garlic clove; 4–5 parsley leaves; Black pepper and very little salt; 30 g butter; About 250 ml hot water, added in small amounts.
Step 2
Keep all meat chilled until needed. Take a small piece of fat from the measured 40 g prosciutto and mince it very finely with the 170 g lean veal. Finely chop the garlic and parsley, then mix them into the minced meat with the Parmesan, egg, a pinch of pepper and very little salt. Cut the remaining prosciutto and the mortadella into finger-wide strips.
Step 3
Lay the professionally prepared breast open flat like a book. Spread some filling over the half that retains the soft cartilage, then arrange some ham and mortadella strips over it with small gaps between them. Make a second and, if sufficient filling remains, a third layer, alternating the minced filling and meat strips.
Step 4
Fold the empty breast half over the filling to close the book. Sew the edges securely with a clean large food needle and food-safe kitchen thread, then tie firmly across in both directions with kitchen string. Remove and set aside the needle before cooking.
Step 5
Put the parcel in a snug heavy casserole with the butter, a little salt and pepper. Brown both sides over moderate heat, about 10–15 minutes. Add a small amount of hot water, cover and braise gently, turning carefully and adding water a little at a time, until the breast is tender and the centre of the stuffing reaches at least 74°C, about 75–100 minutes or longer if needed.
Step 6
Remove all string and sewing thread before slicing. If necessary, briefly simmer the cooking juices uncovered to reduce them while keeping the meat hot. Serve hot slices showing the filling and ham strips with the reduced juices. Take care around any remaining soft cartilage when carving.
Step 7
For the optional truffle version, finely chop about 10 g truffle into the minced filling before assembly. For a pea accompaniment, cook about 300 g fresh shelled peas in the finished juices for 10–15 minutes until tender. Alternatively, boil about 400 g fennel wedges until nearly tender, drain and finish them in the juices for about 5–10 minutes. Keep the cooked meat hot while finishing the chosen accompaniment.
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