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Stuffed veal breast Italian recipe.

Tasca di Vitello Ripiena (stuffed veal breast)

author Maricruz Avalos Flores
6 servings
This Italian dish is prepared by filling breast veal with a savory mixture of mushrooms, cheese, and bread. Roasted to perfection, this veal roast can be served for special occasions or family dinners.
prep 20 minutes
cook 2 hours 40 minutes
total 3 hours
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Equipment

  • baking dish

Ingredients 
Cups (US) - Metric

  • 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.
Nutrition Information
Serving: 1 serving | Calories: 400kcal | Carbohydrates: 23g | Protein: 44g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 152mg | Sodium: 1755mg | Potassium: 1257mg | Fiber: 4g | Sugar: 5g | Vitamin A: 335IU | Vitamin C: 4mg | Calcium: 203mg | Iron: 3mg