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Wednesday, July 13, 2011

ROASTED STUFFED VEAL BREAST


The veal breast at the butcher looked very appetizing. Although I've cooked various veal dishes I had no experience stuffing the veal. I first removed the breast bone (it might have been a mistake, I don't know) but I proceeded to prepare the stuffing anyway. I used cubed stuffing bread and mixed it with 1/3 cups of  melted Cheddar cheese (other cheeses can be used as well), a few sprigs of chopped parsley, dash of cumin, curry powder and sage and mixed them altogether with 2 tablespoons of white wine.
Next I placed the butterflied breast of veal on a tray, spread it with one large crushed garlic and the stuffing mixture.
 Then I rolled and tied the meat with a kitchen string. Well, I have to admit that I tried several times to tie it and finally was successful. ( I tied a loop at the beginning and twisted the long end of the string from under the meat over to the top and continued to do so while making loops in between until I reached the other end). Well, that was my technique. After this I brushed the top with a mixture of a tablespoon of pepper paste mixed with a tablespoon of olive oil. (See below)
Then I roasted the stuffed veal it at 350 degrees oven for two hours. Rice pilaf and mescalin salad were good side dishes for this meal.

13 comments:

Ivani said...

Delicioso!!!
Deve ter ficado maravilhosa essa carne
Adorei a sua receita!
Ótima semana.
Beijos

Al Cuoco! said...

I like the roast also because it can be served chilled. Perfect!!:)

MARCO PASHA said...

Thank you Ivani

MARCO PASHA said...

Hi Al Cuoco, I'm serving chilled veal breast tonight :))

Emanuela - Pane, burro e alici said...

Hi, congratulations for your blog and thanks for visiting mine. Starting for today i am within your followers!

Lucia said...

Si presenta bene e poi dev'essere buonissimo... :-)

MARCO PASHA said...

Thank You Emanuela and welcome

MARCO PASHA said...

Thank you for visiting Lucia

Carmen said...

Gracias por tus comentarios en mi blog.

Me gusta mucho hacer carne rellena, tanto de ternera, como de pollo, pavo o cordero. Siempre quedan más jugosas.

Te ha quedado muy bien el roasted

Un beso

MARCO PASHA said...

Thank you Carmen

SUNY SENABRE said...

Te ha quedado delicioso. Me encantan los rellenos de carne. son platos muy socorridos, porque los puedes hacer con antelación.

Besos,

MARCO PASHA said...

Thank you for the idea Suny

Eleonora said...

Thank you for coming visiting me. and thanks to show me your interesting blog.
see you soon!

Ele