Posted by Giuseppe Martino on

    - 1 kg. of veal breast,
    - 50 gr. of rice, 1 egg
    - 150 gr. cooked ham
    - 500 gr. tomatoes
    - ½ glass of oil
    - 50 gr. pistachios
    - 1 teaspoon of saffron
    - Parsley

    Cook the rice in boiling salted water and then add the saffron, allowing it to dissolve. When the rice is cooked and drained, add the diced ham, three tomatoes, also diced after they have been peeled and seeded, the pistachios, a handful of chopped fresh parsley, salt and pepper and bind this mixture with a whole egg. Now put the stuffing prepared in this way into the veal breast, which will have been opened to form a sort of pocket, and then sew it up so that during cooking the stuffing does not come out. Heat half a glass of oil in a casserole dish and then brown the piece of meat. Season with salt and pepper and cook over a moderate heat for about an hour. Serve cold, already sliced.

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