VEAL BREAST WITH SPINACH STUFFING

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Veal Breast With Spinach Stuffing image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, roasts, main course

Time 2h30m

Yield Six to eight servings

Number Of Ingredients 27

1 five-pound breast of veal with pocket for stuffing
Salt, if desired
Freshly ground pepper
1/2 teaspoon dried thyme
1 1/2 bay leaves
1 teaspoon chopped garlic
2 tablespoons olive oil
2/3 cup finely chopped onion
1/2 pound ground veal
1/2 pound ground pork
1 cup finely chopped or diced mushrooms
4 cups loosely packed, coarsely chopped, cleaned spinach
1/2 cup fine, fresh bread crumbs
1/2 cup ricotta cheese
1 egg, lightly beaten
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon dried red-pepper flakes
1 tablespoon corn oil
3/4 cup thinly sliced carrots
1/2 cup coarsely chopped celery
1 cup coarsely chopped onion
3 sprigs parsley
2 sprigs fresh thyme or 1/2 teaspoon dried
1 cup canned imported tomatoes
1 cup dry white wine
1 clove garlic, unpeeled
1 cup chicken broth or water

Steps:

  • Sprinkle the veal breast inside and out with salt and pepper to taste
  • Chop together on a flat, heavy surface the half teaspoon dried thyme, half a bay leaf and one teaspoon chopped garlic. Set aside.
  • Heat one tablespoon of the olive oil in a skillet and add the finely chopped onion. Cook, stirring, until wilted and add the ground veal and pork. Cook, stirring and chopping down with the side of a heavy metal kitchen spoon to break up lumps in the meats. Add the garlic mixture and mushrooms and cook, stirring, about five minutes.
  • Add the spinach and cook until wilted. Add the bread crumbs, ricotta cheese and egg. Add the nutmeg, salt and pepper to taste and pepper flakes. Stir to blend well. Let cool.
  • Meanwhile, preheat the oven to 375 degrees.
  • Open up the pocket of the breast. Fill the pocket with the mixture. Sew up the pocket all around with string to enclose the filling. Rub the bottom of a baking dish with the tablespoon of corn oil.
  • Put the breast in the baking dish and rub it all over with the remaining one tablespoon of olive oil. Place the breast, bone side down, in the baking dish and place in the oven. Bake 30 minutes.
  • Add the sliced carrots, celery and coarsely chopped onion. Continue baking 30 minutes.
  • Meanwhile, tie the three sprigs of parsley, two sprigs of thyme and remaining bay leaf into a bundle. Add this to the veal.
  • Add the tomatoes, wine and garlic clove. Cover the meat loosely with foil and continue baking about 30 minutes.
  • Reduce the oven heat to 350 degrees. Remove the foil and baste well. Continue baking 30 minutes. The total baking time is two hours. Transfer the meat to a warm serving platter.
  • When ready to serve, add the broth or water to the pan. Bring to the boil on top of the stove. Stir to dissolve the brown particles that cling to the bottom and sides of the pan. Discard the bundle of herbs amd garlic clove.
  • Remove the string from the veal. Carve the veal and serve with the vegetables in sauce surrounding the roast.

Ashar Ali
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I made this dish for a potluck and it was a huge hit! Everyone loved it. The veal was cooked perfectly and the stuffing was delicious. I would definitely recommend this recipe.


Sayed Habib Shah
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This was a great recipe! The veal was tender and juicy, and the stuffing was flavorful and moist. I would definitely make this again.


Marshall Prince
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I made this dish for my family and they loved it. The veal was tender and juicy, and the stuffing was flavorful and moist. I would definitely recommend this recipe.


Gloryskye Patrick
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This was a great recipe! The veal was tender and juicy, and the stuffing was flavorful and moist. I would definitely make this again.


Mpho Ra
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I made this dish for a potluck and it was a huge hit! Everyone loved it. The veal was cooked perfectly and the stuffing was delicious. I would definitely recommend this recipe.


Izzat Ullah
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This was a great recipe! The veal was tender and juicy, and the stuffing was flavorful and moist. I would definitely make this again.


Janara Ramos
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I made this dish for my family and they loved it. The veal was tender and juicy, and the stuffing was flavorful and moist. I would definitely recommend this recipe.


Scott R
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This was a great recipe! The veal was tender and juicy, and the stuffing was flavorful and moist. I would definitely make this again.


Michelle M Miles
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I made this dish for a potluck and it was a huge hit! Everyone loved it. The veal was cooked perfectly and the stuffing was delicious. I would definitely recommend this recipe.


md Thasan
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This was a great recipe! The veal was tender and juicy, and the stuffing was flavorful and moist. I would definitely make this again.


Grant Barbro
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I made this dish for my family and they loved it. The veal was tender and juicy, and the stuffing was flavorful and moist. I would definitely recommend this recipe.


Hunter Smith
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This dish was easy to make and turned out delicious. The veal was cooked perfectly and the stuffing was flavorful. I would definitely make this again.


Jacquelyn Boley
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I followed the recipe exactly and the dish turned out perfectly. The veal was tender and the stuffing was flavorful. I would definitely recommend this recipe.


Mohima Akter
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This was a great recipe! The veal was tender and juicy, and the stuffing was flavorful and moist. I would definitely make this again.


Ricky Mahoney
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I made this dish for a dinner party and it was a huge hit! Everyone loved it. The veal was cooked perfectly and the stuffing was delicious. I would definitely recommend this recipe.


Jahid Hasan Mle
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I'm not usually a fan of veal, but this recipe changed my mind. The stuffing was so good that it made the veal taste amazing. I'll definitely be making this again.


Muniba Shikha
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This veal breast with spinach stuffing was a real treat! The meat was tender and juicy, and the stuffing was flavorful and perfectly seasoned. I'll definitely be making this again.