METHOD
Preheat the oven to 350° F.
Cut a pocket in the Veal breast. (A butcher can do this if this is a new operation for you). Set the breast aside for the moment.
Mix all stuffing ingredients until thoroughly amalgamated.
Pour a bit of the olive oil into veal pocket, and rub oil all over the inside of the breast with your hands. Salt and pepper the pocket to taste. Stuff veal breast with stuffing. If there is extra stuffing simply add it to the pan in the next step. Suture the veal breast with string, or with suturing steel rods used when stuffing a turkey.
Pour half the remaining olive oil into a baking pan large enough to hold the veal breast. Place stuffed veal breast in oiled baking dish, and pour remaining olive oil over breast. Rub entire breast with oil and then salt and pepper to taste. Now is the time to add whatever vegetables are desired. We usually use potatoes, carrots, yams or sweet potatoes, celery and onions. If doing this, mix these vegetables with olive oil so that they are coated with oil. Add any left over stuffing at this time.
Place pan in the oven and bake until golden brown, more if a crisp crust is desired. Depending upon the oven, the baking time can vary from 1 to 1.5 hours.
Serve hot with the vegetables. Any left over veal is very nice served either cold, or at room temperature the next day.
Serves: About 4 - 6
Contributor: Jerry De Angelis - click for article & more recipes
this recipe from www.inmamaskithchen.com
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