CookEat Recipe
Mutton Loin Stuffed with Veal and Prosciutto
Mutton loin wrapped around a finely minced veal, prosciutto, Parmesan and egg filling, then braised with Marsala and vegetables.
Method
Steps
Step 1
Gather the ingredients: 1 kg mutton loin with its attached flank flap, weighed before boning; Salt and black pepper; 150 g lean veal; 50 g prosciutto with fat and lean; 40 g grated Parmesan; 1 egg; 50 g butter; About 30 ml Marsala; 1/2 small onion, cut into 2 chunks; 1 small celery stalk, cut into 2–3 pieces; 1 small carrot, cut into 2–3 pieces; 3 parsley stalks; About 400 ml hot stock, added a little at a time as needed.
Step 2
Have the loin boned with its flap attached. Trim some outer fat but leave a thin layer. Open it flat and season inside and out. Mince the veal and prosciutto very finely, then combine with the Parmesan, egg and a little salt and pepper. Keep the raw filling cold and do not taste it.
Step 3
Spread the filling over the inside of the loin. Roll the meat, drawing the flap over the filling, and sew or tie it securely with food-safe kitchen string so the filling cannot escape. Use clean equipment after handling the raw filling.
Step 4
Brown the roll on all sides in the butter in a heavy casserole, about 10–15 minutes. Add the Marsala, then the onion chunks, celery, carrot and parsley stalks. Add a little hot stock, cover and braise gently for about 2–2 1/2 hours, turning occasionally and adding the remaining stock gradually as needed to keep the base moist.
Step 5
Probe the thickest part and the centre of the filling: both must reach at least 74°C, and the mutton should be tender. Continue gently if needed. Lift out the roll, strain the cooking juices and spoon off surface fat with a spoon or fat separator. Remove every piece of string, slice across the roll to reveal the filling and serve with its strained juices. Water may replace the stock.
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