Tasca di vitello ripiena (peito de vitelo recheado)

Ingredientes

• 2 pounds veal breast (one pice, cut into a pocket)
• 3 cups mixed mushrooms (chopped)
• 1/2 cup Provola cheese 80 (grated)
• 2 1/2 cups white bread (cut into small pieces)
• 1/4 cup Italian breadcrumbs 50g
• 1/4 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 1/2 Tablespoons juniper berries (slightly crushed)
• 2 bay leaves
• 1/2 teaspoon ground nutmeg
• extravirgin olive oil (as needed)
• salt and pepper (to taste)

Modo de preparo

1. 1

   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.

2. 2

   Heat the olive oil in a pan and sauté the onion and chopped garlic over medium-low heat for 3-4 minutes.

3. 3

   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.

4. 4

   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.

5. 5

   Season the veal breast with salt and pepper on all sides. Stuff it with the mushroom mixture then sew it with kitchen twine.

6. 6

   Place the stuffed breast in a baking dish. Add the bay leaves, garlic clove, juniper berries, and a generous drizzle of olive oil.

7. 7

   --- Roast ---

8. 8

   Preheat your oven to 430°F (220°C).

9. 9

   Roast the stuffed veal breast for 20 minutes, then pour the wine over the meat and roast for another 10 minutes.

10. 10

    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.

11. 11

    Turn the stuffed veal and keep cooking for 1 more hour, still basting every 20 minutes or so.

12. 12

    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.

13. 13

    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.