Stuffed veal in tomato sauce

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.

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!