326. Petto di Vitella di Latte Ripieno

Name: Petto di Vitella di Latte Ripieno (Stuffed Breast of Milk-Fed Veal)
Ingredients: 170 grams (about 6 ounces) of lean boneless milk-fed veal; 40 grams (about 1-⅓ ounces) of untrimmed prosciutto; 500 grams (about 1 pound) of milk-fed veal breast in a single piece; 15 grams (about ½ an ounce) of Parmesan cheese; 1 egg; 40 grams (about 1-⅓ ounces) of mortadella from Bologna; 40 grams (about 1-⅓ ounces) of mortadella from Bologna; less than ¼ of a clove of garlic; 4 or 5 parsley leaves

Stuffed Breast of Milk-Fed Veal

Preparation info

Difficulty
Easy

Appears in

Science in the Kitchen and the Art of Eating Well

By Pellegrino Artusi

Published 1998

About

In culinary terms this would be called “petto farsito” (stuffed breast).

Ingredients

500 grams (about 1 pound) of milk-fed veal breast in a single piece
170 grams (about

Stew

Method

Make a mixture with the lean veal in the following way: remove the tendons and gristle, if any, and mince very fine with a bit of fat taken from the 40 grams (about 1-⅓ ounces) of prosciutto. To this