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Ingredientes
- 1 x Boned breast of veal with pocket, (5-lb.)
- Â Â Salt and pepper to taste
- 1 x Sweet potato, (8 ounces), peeled and diced
- 1 sm White potato, (4 ounces), peeled and diced
- 1 sm Carrot, peeled and diced
- 2 stalk celery, diced
- 1/2 c. Chopped onion
- 1/2 lb Grnd pork
- 4 Tbsp. Extra virgin olive oil
- 1/2 c. Cooked rice
- 1/4 c. Grated Locatelli
- 2 x Hard-cooked Large eggs, minced
- 2 Tbsp. Chopped fresh parsley
- Â Â Salt and pepper to taste
- Â Â Extra virgin olive oil to taste
- Â Â Paprika to taste
Direcciones
- Preheat the oven to 350 degrees. Rinse the veal and pat dry. Season with salt and pepper.
- Make the stuffing: In a saucepan of boiling salted water, blanch the sweet potato, white potato, carrot, celery, and onion for 2 min. Drain and pat dry.
- In a skillet set over moderate heat, cook the pork in 1 Tbsp. of oil, stirring, just till no longer pink. Transfer to a bowl and let cold.
- Add in the blanched vegetables, the remaining oil, rice, cheese, Large eggs, parsley, and salt and pepper to the pork and stir to combine well. Fill the pocket with stuffing and seal by sewing up or possibly securing with toothpicks.
- Arrange the veal on a rack in a roasting pan, brush with oil, and season with paprika, salt and pepper. Add in sufficient water to measure 1 inch in the pan and roast, covered with foil, for 2 1/2 hrs. Remove the foil and continue to roast, basting with pan juices, for 30 min more.
- Transfer the veal to a cutting board and let it stand, loosely covered, for 10 min before slicing.
- Yield: 8 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 818g | |
| Calories 1435 | |
| Calories from Fat 918 | 64% |
| Total Fat 102.85g | 129% |
| Saturated Fat 25.52g | 102% |
| Trans Fat 0.0g | |
| Cholesterol 163mg | 54% |
| Sodium 285mg | 12% |
| Potassium 2159mg | 62% |
| Total Carbs 81.35g | 22% |
| Dietary Fiber 11.1g | 37% |
| Sugars 12.43g | 8% |
| Protein 46.65g | 75% |
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