STUFFED BREAST OF VEAL
Second course

Stuffed breast of veal "alla genovese", with ham cubes, peas and pumpkin

  • 50 min
  • 4 people
  • Medium
Recipe by

Federico Quaglia

Ingredients

  • 600 g breast of veal
  • 4 eggs
  • 125 g cubes of cooked ham
  • 110 g peas
  • 80 g cooked pumpkin

Preparation

 

Beat eggs in a bowl and season them with salt and pepper, then cook them over a gentle heat in a non-stick pan, without letting them colour too much. When the omelette is ready, remove the pan from the fire and let it cool.
Spread the veal breast fillet, salted and peppered, and put the omelette, the cooked ham cubes and the cooked pumpkin cut into strips on top of it. Then, roll and tie with cooking twine.
In a hot non-stick pan, stir-fry the meat, add salt and pepper and bake for 30 minutes at 140°C. Then, let the meat cool and cut it into slices.
Serve the "cima alla genovese" (stuffed breast of veal) as you wish, decorating with a mix of lettuce leaves or season vegetables.

 

Buon appetito ;-)

This recipe is made with

54311 Prosciutto Cotto
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