Tasca di Vitello Ripiena (stuffed veal breast) is prepared with a delectable mixture of earthy mushrooms, cheese, and savory bread. Perfect to serve for special occasions all year round, this Italian favorite is also highly customizable!
In Italy, this dish is called tasca di vitello ripiena because is made with a large piece of veal breast cut into a pocket that is used to contain various fillings such as vegetables, cheese, cold meats, and bread.
The stuffed veal breast is slow-roasted and then served sliced along with patate arrosto (roasted potatoes) or other sides.
Ingredients
- Veal: Ask your butcher to cut a pocket in a piece of veal breast, or cut it yourself as instructed below in the recipe notes.
- Mushrooms: Use fresh or frozen mixed mushrooms.
- Cheese: A combination of Provola cheese and Parmigiano is used in this recipe.
- Bread: You need a type of white bread that holds well the moisture, so avoid using soft bread such as dinner rolls, instead go for artisan bread, or crusty bread (only the crumb).
- Breadcrumbs: Use Italian breadcrumbs or substitute with Panko.
- Aromatics and seasonings: Onions, garlic, Juniper berries, bay leaves, nutmeg, parsley, salt, and pepper.
- Egg: A small one.
- Wine: Use dry white wine or substitute with beef stock if you prefer.
- Stock: Use beef stock.
- Oil: I recommend extra virgin olive oil.
How to Make Stuffed Veal Breast
Step 1. Make the stuffing
Place the bread to soak in 2 cups of water in a bowl for 10-15 minutes. Squeeze the soaked bread with your hands to remove the excess liquid, then crumble it into a medium mixing bowl.
Heat 2 tablespoons of olive oil in a pan and sauté the chopped onion and garlic over medium-low heat until onions are slightly translucent.
Add diced mushrooms and season with salt and pepper. Cook until mushrooms are tender and there’s no more liquid in the pan. Set aside and let them cool down.
Add the mushroom mixture to the bowl with bread. Add Parmigiano cheese, Provola cheese, egg, Italian breadcrumbs, chopped parsley, and nutmeg.
Season with salt and pepper, then mix with a spoon until everything is nicely combined.
Step 2. Prepare the veal & stuff it
Wash the veal pocket under cold water. Pat dry it thoroughly with kitchen paper towels.
Season the veal with salt and pepper inside and out on all sides. Stuff the veal pocket with the mushroom mixture making sure to tuck it tightly.
Secure the pocket opening with kitchen twine, this is a necessary step if you want to make sure most of the stuffing remains inside.
Place the stuffed veal breast inside a baking dish. Add the bay leaves, garlic clove, juniper berries, and a generous drizzle of olive oil.
Step 3. Roast
Preheat your oven to 430°F (220°C).
Roast the stuffed veal breast for 20 minutes, then pour the wine over the meat and roast for another 10 minutes.
Set the oven temperature to 320°F (160°C). Pour 1 1/2 cups of beef stock and cook for 1 hour basting every 20 minutes with the liquid in the pan.
Turn the veal stuffed pocket and cook for 1 more hour, still basting every 20 minutes.
At the end of the cooking, turn the oven to 430°F (220°C) and place the rack with the dish in a higher position—Roast for 10 minutes or until the meat is slightly golden on top.
Remove the dish from the oven and allow the stuffed veal breast to cool down a bit before slicing and serving drizzled with the delicious sauce.
Recipe Tips & Notes
- If you can’t find a veal pocket ready to stuff, you can cut it yourself this way: Using a sharp knife, carefully make a horizontal cut along the center of the veal breast, creating a pocket for stuffing. Be cautious not to cut all the way through to the other side or the ends.
- Stuffed veal breast is highly customizable, you can swap the mushrooms for other ingredients such as diced vegetables (carrots, potatoes, celery), or include diced bacon or ham.
- As per Provola cheese, you can substitute it with any melty cheese you prefer.
How to Serve Tasca di Vitello
Tasca di vitello ripiena (stuffed veal breast) is a main dish served with a side of vegetables or roasted potatoes. Here are the best sides you can pair with this roast for an authentic Italian food experience:
- Cicoria alla Romana.
- Zucchine gratinate.
- Melanzane a funghetto.
- Finocchi gratinati (fennel casserole).
Store
One of the things I love most about this stuffed veal breast recipe is how easily is to make ahead. You can prepare the meat and stuff it, then freeze the whole thing for up to 2-3 months.
When ready to make, thaw overnight and roast as per instructions.
If you have cooked leftovers, transfer them to an airtight container and store them in the fridge for up to 3-4 days. Or freeze for up to 2-3 months.
More Italian Dishes
If you enjoyed my Stuffed Veal Breast recipe, please take a minute and rate it below in the comments. Also, don’t forget to share and follow this blog on Instagram, Facebook, Pinterest, and YouTube.
Tasca di Vitello Ripiena (stuffed veal breast)
Equipment
- baking dish
Ingredients
- 2 pounds veal breast (one pice, cut into a pocket)
- 3 cups mixed mushrooms (chopped)
- ½ cup Provola cheese 80 (grated)
- 2 ½ cups white bread (cut into small pieces)
- ¼ cup Italian breadcrumbs 50g
- ¼ cup Parmigiano cheese 40g (grated)
- 1 small egg
- 1 cup dry white wine
- 3-4 cups beef stock
- 3 Tablespoons parsley (finely chopped)
- 1 small onion (finely chopped)
- 2 cloves garlic (1 whole + 1 finely chopped)
- 1 ½ Tablespoons juniper berries (slightly crushed)
- 2 bay leaves
- ½ teaspoon ground nutmeg
- extravirgin olive oil (as needed)
- salt and pepper (to taste)
Instructions
- Soak the bread in 1 ½ cups of beef stock for 10 minutes. Squeeze it to remove excess liquid and crumble it in a bowl.
- Heat the olive oil in a pan and sauté the onion and chopped garlic over medium-low heat for 3-4 minutes.
- Add mushrooms and season with salt and pepper. Cook until there's no more liquid in the pan and the mushrooms are nicely tender. Set aside and allow to cool down.
- Add the mushroom mixture to the bowl with bread. Add Parmigiano, Provola cheese, egg, breadcrumbs, chopped parsley, and nutmeg. Season with salt and pepper, and mix to combine.
- Season the veal breast with salt and pepper on all sides. Stuff it with the mushroom mixture then sew it with kitchen twine.
- Place the stuffed breast in a baking dish. Add the bay leaves, garlic clove, juniper berries, and a generous drizzle of olive oil.
Roast
- Preheat your oven to 430°F (220°C).
- Roast the stuffed veal breast for 20 minutes, then pour the wine over the meat and roast for another 10 minutes.
- Set the oven temperature to 320°F (160°C). Pour 1 ½ cups of beef stock and cook for 1 hour basting every 20 minutes with the liquid in the pan.
- Turn the stuffed veal and keep cooking for 1 more hour, still basting every 20 minutes or so.
- At the end of the cooking, turn the oven to 430°F (220°C) and place the rack with the dish in a higher position. Roast for 10 minutes or until the meat is slightly golden on top.
- Remove the dish from the oven and allow the stuffed veal breast to cool down a bit before slicing and serving drizzled with the cooking sauce.
Notes
- If you can’t find a veal pocket ready to stuff, you can cut it yourself this way: Using a sharp knife, carefully make a horizontal cut along the center of the veal breast, creating a pocket for stuffing. Be cautious not to cut all the way through to the other side or the ends.
- You can swap the mushrooms for other ingredients such as diced vegetables (carrots, potatoes, celery), or include diced bacon or ham.
Veal Pocket Stuffed with Mushrooms is a dish that used to intimidate me so much. Looking at videos of them preparing it made me question if I can do it right, good thing I saw your recipe. Thank you for adding guides and tips for us! Mine turned out amazing :)