Veal stuffed with mushrooms, bread and Provola cheese

Ingredients

• 700 gveal joint for stuffing
• 500 gfresh mushrooms, any preferred variety
• 60 gProvola cheese, preferably smoked
• 80 gbread
• 50 gbreadcrumbs
• 40 gParmesan, grated
• 100 gonion
• 1egg
• 200 mldry white wine
• 1.5 litresbeef stock
• To tasteparsley
• 1 clovegarlic
• To tastejuniper berries
• To tastebay leaf
• To tastenutmeg
• To tasteextra-virgin olive oil
• To tastesalt and pepper

Instructions

1. 1

   Soak and chop

   Soak the bread in a bowl with half of the beef stock. Clean and finely chop the mushrooms, then finely chop the onion and garlic.

2. 2

   Cook mushrooms

   Warm a little oil in a frying pan and add the mushrooms and garlic. Cook over a moderate heat until the mushrooms are tender and nearly all their liquid has evaporated. Transfer to a bowl and leave to cool.

3. 3

   Mix the filling

   Drain the bread well and squeeze it with your hands, then crumble it into the bowl with the mushrooms. Add the Parmesan, breadcrumbs, chopped parsley, a little nutmeg, salt and pepper, and mix thoroughly.

4. 4

   Add cheese and egg

   Add the egg and grated Provola, then mix well with a fork.

5. 5

   Fill the veal

   Rinse the veal and pat it dry with kitchen paper. Season all over, then pack the mushroom mixture firmly inside the joint with your hands.

6. 6

   Secure the opening

   Tie or sew the opening closed with kitchen twine, then place the joint in a roasting dish.

7. 7

   Add aromatics

   Drizzle the veal with a little olive oil and add the juniper berries and bay leaf. For a stronger juniper aroma, crush a few of the berries first.

8. 8

   Roast with wine

   Heat the oven to 220°C. Roast the veal for 20 minutes, then pour in the wine and cook for a further 10 minutes.

9. 9

   Baste and turn

   Reduce the oven to 160°C and continue roasting for 2 hours, occasionally basting the meat with a little of the remaining stock and turning it so it browns all over.

10. 10

    Rest and slice

    Leave the veal to cool, then cut it into slices. Cover with foil to prevent it drying out and warm it gently in the oven shortly before serving.

What is stuffed veal?

This Italian-style roast is a veal joint opened for filling, then cooked slowly with wine, stock and aromatic herbs. Stuffed roasts are a traditional way to turn a cut of meat into a centrepiece that can be sliced for the table.

Here, mushrooms bring savoury moisture, while bread, Parmesan and smoked Provola make the filling substantial and flavourful. The initial hot roast encourages browning before the longer, gentler cooking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 460 calories, 0g protein, 0g carbs, 0g fat.

The bread and breadcrumbs are the main carbohydrate sources, while the olive oil, Provola and veal contribute much of the fat; veal, egg and cheese also provide protein. Balance a slice with plenty of vegetables and a modest portion of potatoes or bread.

Building the filling

Mushrooms: cook them until tender and most of their liquid has evaporated; a drier mixture is easier to pack into the veal.

Bread and cheese: soaking softens the bread, while breadcrumbs and Parmesan help bind the filling. Grated Provola distributes its smoky flavour throughout.

Packing and securing

Firm filling: squeeze excess liquid from the soaked bread, then press the mixture into the joint so it holds together when sliced.

Closed opening: tie or sew the seam securely before roasting. This helps keep the filling inside as the meat cooks and is turned.

Roasting for tenderness

Two temperatures: the first 20 minutes at 220°C, followed by 10 minutes with the wine, give the roast a hot start. Lowering the oven to 160°C for the final 2 hours allows it to cook more gently.

Basting: use a little stock at a time and turn the joint occasionally, as directed, so it browns on all sides and stays moist.

Slicing and serving

Let the roast cool before slicing so the filling has a chance to settle. Keep the slices covered with foil and warm them gently just before serving.

Serve with the roasting juices and a simple side such as roast potatoes, greens or a crisp salad. These add contrast to the rich, savoury filling.

The flavouring ingredients

Juniper and bay: these give the roasting juices a resinous, herbal note. Crush a few juniper berries for a more pronounced aroma, or leave them whole for a gentler flavour.

White wine: added after the initial roasting, it contributes acidity to the juices. The remaining stock is used for basting during the longer cook.

Recipe notes & tips

• Let the cooked mushrooms cool before combining them with the other filling ingredients.
• Squeeze the soaked bread well so the filling does not become too wet.
• Pack the filling firmly, but avoid forcing it through the seam.
• Tie the joint securely before it goes into the oven.
• Baste with small amounts of stock and turn the veal as it roasts.
• Cover sliced veal with foil while it waits to be warmed and served.

Variations

• Choose different mushrooms: use another fresh mushroom variety to change the filling's earthy flavour.
• Use unsmoked Provola: swap in mild Provola for a less smoky cheese note.
• Adjust the juniper: leave the berries whole for a subtler aroma or crush a few for a more pronounced one.
• Add herbs: use extra chopped parsley for a fresher flavour in the filling.
• Serve with greens: pair the slices with sautéed greens for a simple, savoury side.

Common mistakes to avoid

• Wet mushrooms: cook them until nearly all their liquid has evaporated before mixing the filling.
• Soggy filling: drain and squeeze the soaked bread thoroughly before crumbling it into the bowl.
• Loose stuffing: press the mixture firmly into the veal and secure the opening with twine or stitching.
• Skipping the turn: turn the joint during the long roast so it browns all over.
• Dry slices: cover them with foil and warm them gently shortly before serving.

How to store

Cool leftovers promptly, then store them covered in the refrigerator for up to 3 days. Reheat slices covered with foil in the oven until hot throughout, adding a little stock if needed to keep them moist.

Frequently asked questions