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Doug Janousek from: Home Cookin' LLC ... a personal chef service. (www.home-cookin.net )
Makes 4 to 6 servings.
• 2 pounds breast of veal with pocket (ask your butcher to do this)
• 2 tablespoons olive oil
• 1 pound fresh spinach, chopped
• 1 medium onion, small dice
• 3 stalks celery, sliced thinly
• 3 carrots, peeled and diced small
• 1/2 pound pepperoni, diced small
• 1 egg, beaten
• 3 tablespoons Parmesan cheese, grated
• 1/2 cup seasoned bread crumbs
• Salt and pepper to taste
Preheat oven to 325 degrees.
To make the stuffing, heat the oil in a large sauté pan and cook the onion, celery and carrot until tender. Stir in the spinach and cook until wilted. Remove from the heat and stir in the egg, cheese and bread crumbs. Season with salt and pepper.
Stuff the veal with this mixture and sew or skewer the opening to close it. Place the stuffed veal breast in a 3-quart casserole, rub with an additional tablespoon of olive oil and season with salt and pepper. Cover and roast for two hours, turning once.
When the veal is done, remove from the oven and let rest for 15 minutes.
To serve, remove the thread and slice the veal, arrange on a serving platter and dress with the pan juices.
Recipe courtesy of Le Quebecois Grain-fed Veal and Marx Foods
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