ITALIAN RECIPES BY:

Stuffed veal in tomato sauce

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Stuffed veal in tomato sauce
  • 31%
    620,3 kcal
  • 82%
    41,59 g
  • 43%
    39,66 g
  • 9%
    23,89 g
  • 0%
    0,546 g

    Preparation time

    0:30 min

    Cooking time

    0:45 min

    Difficulty

    medium

    Servings

    serves 4

Ingredients

  • 600 g veal
  • 100 g butter
  • 80 g bread crumbs
  • 50 ml Parmalat Zymil skimmed milk
  • 300 g Cirio peeled plum tomatoes
  • 50 g Supercirio tomato puree
  • 9 tbsp. grated Parmareggio Parmigiano Reggiano
  • 2 eggs
  • 1 onion
  • 1 bunch of parsley
  • 2 garlic cloves (fresh or Cannamela's)
  • Filippo Berio extra virgin olive oil
  • Cannamela organic black pepper
  • nutmeg
  • salt
  • >> Our wine picks:
  • Valpolicella DOC
  • OR: Cabernet Sauvignon Sicilia DOC
  • OR: Negroamaro Salento IGT
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Method

  1. In a bowl, mix the bread crumbs, the Parmigiano Reggiano cheese, eggs, melted butter, 1 garlic clove, chopped parsley, pepper, salt and ground nutmeg.
  2. Combine the ingredients slowly adding the milk until you get a smooth mixture.
  3. Roll out the veal rump and spread it with the filling, then carefully roll it up and tie with a kitchen string.
  4. Put the extra virgin olive oil and the garlic cloves in a saucepan and sauté.
  5. Add the Cirio peeled plum tomatoes and the Supercirio tomato puree, a little water, salt and pepper to taste. Simmer for a few minutes.
  6. Add the meat and cook for around 45 minutes.
  7. Cut the veal roll into slices and serve it with the tomato sauce.
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Chef's tip

We suggest you check the meat frequently in order not to overcook it.

Serving suggestion

Serve with a leafy green salad or with vegetable-based side dishes.

Wine selection

Valpolicella DOC, Cabernet Sauvignon Sicilia DOC or Negroamaro Salento IGT.

Family tip

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Dish history

This recipe, originating from the northern region of Lombardy, perfectly matches the tenderness of veal rump with a complimentary flavourful spicy filling, creating a colourful, yet delicate main course. The tomato sauce provides extra moisture, balancing out the texture of the meat and harmonising its taste. Perfect for a sunday lunch or a special occasion, this dish will please the most demanding of palates! Serve with a nice Amarone della Valpolicella and rest assured that it will be a success!

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