4
Veal roast stuffed with mortadella, Parma ham and provolone
> 60 minutes
veal roast (brisket)
*
braising
Preparation
Mix the veal mince with the egg, white wine and parsley and season with salt and pepper. Slice open the brisket, sprinkle the inside with salt and pepper, then layer the mortadella, Parma ham and provolone inside. Spread the veal mince mix on top, place the hard-boiled eggs in the centre, then close up the veal brisket and secure it with butcher’s twine or string.
Heat the olive oil in a casserole pan, sprinkle the veal brisket with salt and pepper and then seal it quickly in the olive oil so that it is golden brown all over. Place the lid on the pan and roast the brisket for approx. 1 hour over a low heat, basting regularly. Remove the veal brisket from the pan and keep it warm. Strain the juices through a fine sieve and mix stir into the tomato sauce. Cut the brisket into slices approx. 1 cm thick and accompany it with the tomato gravy.
Serve with steamed red bell peppers and pasta with olive oil and basil.
Ingredients
- 600 g veal roast (brisket)
- 1 dessert spoon of olive oil
- 100g of veal mince
- ½ glass of dry white wine or to be replaced by veal fond
- 1 egg
- 1 tbsp. spoon of parsley, finely chopped
- 4 slices of mortadella
- 4 slices of Parma ham
- 4 slices of provolone cheese
- 4 small, hard-boiled eggs
- 200 ml of tomato sauce
- Salt and freshly ground pepper
- Butcher’s twine or string
More about Peter's Farm?
Tip: look at our frequently asked questions, maybe we can help you to put you on the way?
