STUFFED ROASTED BREAST OF VEAL - PUNTA DI VITELLO RIPIENA AL FORNO

Veal breast is a less valuable cut of meat, therefore it's inexpensive but not less flavorful.   It requires to be slow cooked in order to be tender.  When boiled, it provides a flavorful broth.  When stuffed, seasoned with herbs and other fats like pancetta or lard, it requires at least 2 hours of cooking.

          

STUFFING:

 1 tablespoon olive oil

 2 cups stale bread crumbs

 1 cup of pancetta (cubed)

½ cup chopped celery

 ½ cup chopped onion

 1 teaspoon freshly ground black pepper

  2 cloves of garlic chopped

1   Pour the olive oil into a skillet and set over medium heat.  Add the pancetta, onions, garlic, celery and cook until pancetta is brown.  Stir in the bread and continue cooking for few more minutes stirring all ingredients.  Let the stuffing cool.

ROAST:

• 1 3 1/2- to 4- pound veal breast with pocket
•       4 tablespoons olive oil
• 1 teaspoon salt and black pepper
• 1 large onion, sliced
•       1 cup white wine
• 2 pounds potatoes
•      2 sprigs of fresh rosemary
• 
  

1. Open pocket and push the cooled stuffing into the cavity.  Tie the open end shut with kitchen string.
2. Heat the olive oil in a large casserole. Sprinkle the meat all over with salt and black pepper.  Brown the meat for 30 or so minutes over medium heat.  Add the sliced onion and wine; cover, reduce heat to low and cook 1 hour.

1. Preheat the oven to 400 degrees.  Arrange the potatoes around the roast and cook, uncovered, in the oven for 1 hour or until the meat is nicely browned on top and the potatoes are cooked through.
2. Slice the meat and serve with potatoes and pan juices.
3.