A classic Sunday meal! Good food for good people and good times with family and friends around your table. There are several variations of this dish, many households will have their own recipe! Every region, has their own stuffing like in Piedmont they have a filling based on their famous hazelnuts. In Genova you will find “la cima allo genovese”. But mine today is a spring stuffing, lovely with the fresh peas.
Ingredients
- 800 g of veal breast
- 200 g of cooked ham
- 70 g of breadcrumbs
- 200 g of peas
- 1 stalk of celery
- 1 carrot
- 1 small onion
- 1 egg
- 5 tbs of Parmesan cheese
- 1clove of garlic
- 1 glass of white wine
- 30 g butter
- 2 tbs of EVO
- 1 stock cube
- Salt and pepper
- An extra carrot celery stalk and onion for the sauce
If you have a kind butcher ask him to prepare the breast pocket for you. ( cutting the breast creating a pouch ). Peel the peas, chop the carrot, onion, garlic and celery. Put some oil in a pan, add the vegetables, season them with salt and pepper and add a splash of white wine ( let them simmer for 5 min low heat ). Mince the ham and add it to the vegetables together with the breadcrumbs, parmesan cheese and the egg, season with salt and pepper ( if you like add a pinch of nutmeg ). Mix everything together. Now fill the veal breast carefully with the stuffing, pay attention that the stuffing reaches the bottom part by gently squeezing down. Close the pocket by sewing it with kitchen twine. When all that is done heat the butter with the oil in a pan ( creuset is ideal) add the meat and brown it at both sides, ( moderate heat ) add the extra carrot,onion and celery, the glass of white wine, and the stock cube. Put the lid on the pan and cook on a low heat for 1h30 / 2 hours turning the meat every 30 minutes. Serve the dish with a nice glass of red wine, enjoy! Buon appetito!
Zia Tata’s kitchen 
Nice sunday meal…An inspiration 😋🤗😘
"Mi piace""Mi piace"