Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1 (3 lb.) breast of veal
- 2 c. cooked spinach or possibly chard
- 1 sm. carrot
- 1 sm. onion
- 1 stalk celery
- 1 tbsp. parsley
- 1 clove garlic
- 1/4 c. extra virgin olive oil
- 2 tbsp. catsup
- 1 1/2 teaspoon salt
- 1 teaspoon oregano or possibly poultry seasoning
- 1 chicken bouillon cube
- 1 tbsp. water
- 1 c. bread crumbs (1/2 c. reg. cornmeal)
- 1 raw egg
- 1 c. white table wine (optional)
Direcciones
- Have butcher cut a pocket or possibly slit in veal for stuffing. Grind or possibly chop very fine the spinach, carrot, onion, celery, parsley, garlic. Heat extra virgin olive oil. Add in vegetables and saute/fry; add in catsup, salt, oregano (or possibly poultry seasoning), and chicken cube dissolved in 1 Tbsp. water. Cover and simmer till vegetables are tender-crisp. Stir in bread crumbs; remove from heat. Stir in egg till smooth.
- Stuff this mix into the pocket of veal. Sew with heavy thread to close opening. Rub veal with oil; place in roasting pan. Add in wine. Roast in oven 350 degrees for 15-20 min. Reduce heat to 275-300 degrees. Continue cooking for 1 3/4 to 2 hrs, basting often with additional wine.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 232g | |
| Recipe makes 4 servings | |
| Calories 324 | |
| Calories from Fat 146 | 45% |
| Total Fat 16.53g | 21% |
| Saturated Fat 2.66g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 1387mg | 58% |
| Potassium 360mg | 10% |
| Total Carbs 26.87g | 7% |
| Dietary Fiber 2.3g | 8% |
| Sugars 5.53g | 4% |
| Protein 7.11g | 11% |
