Stuffed Veal Pocket Recipe
Servings: 6
Course: Main Dishes
The Stuffed Veal Pocket (Tasca di Vitello Ripiena) is a delightful Italian dish that brings together the richness of veal with a savory stuffing of spinach, prosciutto, and cheese, creating a perfect balance of flavors. This dish is ideal for special occasions or family dinners, combining tender meat with a flavorful filling and an aromatic sauce. The recipe is a two-step process: preparing the stuffing and cooking the stuffed veal. Below, we break down each stage and the ingredients required to make this delectable meal.
Ingredients
For the Stuffing:
| Ingredient | Quantity |
|---|---|
| Veal flank (sottofesa) | 2 kg |
| Carrot | 1 |
| Celery | 1 stalk |
| Onion | 1 |
| White wine | 100 g |
| Extra virgin olive oil | 30 g |
| Rosemary | 1 sprig |
| Water | 150 g |
| Salt | To taste |
| Black pepper | To taste |
| Spinach | 300 g |
| Bread | 50 g |
| Cooked ham (prosciutto cotto) | 150 g |
| Egg | 1 |
| Grana Padano cheese | 50 g |
For Cooking the Veal:
| Ingredient | Quantity |
|---|---|
| Extra virgin olive oil | 20 g |
| Garlic | 1 clove |
| Potato | 1 kg |
| Salt | To taste |
| Rosemary | 1 sprig |
Instructions
Step 1: Prepare the Stuffing
-
Prepare the Spinach:
- Rinse the spinach thoroughly under cold running water. In a large skillet, heat 30 g of extra virgin olive oil over medium heat. Add the garlic clove, peeled, and sauté it until fragrant.
- Add the spinach and cook until it wilts and becomes tender. Once the spinach has softened, remove the garlic and set the spinach aside to cool.
-
-
Prepare the Bread and Prosciutto:
- Take the bread and remove the crust. Place the crumb into a food processor and pulse it until finely crumbled. Chop the cooked ham into small pieces and add it to the processor with the bread crumbs.
-
Combine the Stuffing Ingredients:
- After the spinach has cooled, finely chop it with a knife. In a large mixing bowl, combine the chopped spinach, crumbled bread, diced prosciutto, grated Grana Padano cheese, and a beaten egg. Mix everything well until the mixture is cohesive.
- Season with salt and black pepper to taste. Set the stuffing aside while you prepare the veal.
Step 2: Stuff the Veal
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Prepare the Veal Flank:
- Take the veal flank (sottofesa) and create a pocket in the center by making a lengthwise incision without cutting through the sides. Be careful to leave the edges intact to create a pouch for the stuffing.
-
Stuff the Veal:
- Fill the pocket with the prepared stuffing, pressing it gently to pack it in. Once filled, use kitchen twine to securely tie the opening of the veal, ensuring that the stuffing stays inside during cooking.
Step 3: Cook the Veal
-
Prepare the Vegetables:
- Peel and chop the carrot, celery, and onion into small chunks. These will provide the aromatic base for the sauce.
-
Sear and Simmer the Veal:
- In a large pot or skillet, heat 20 g of olive oil over medium heat. Add the stuffed veal and sear it on all sides until golden brown.
- Add the chopped vegetables to the pan and sauté them for a few minutes. Deglaze the pan with the white wine, scraping up any brown bits from the bottom of the pan.
- Add 150 g of water and a sprig of rosemary. Cover the pot with a lid and reduce the heat to low. Let the veal simmer for about 75 minutes, turning it occasionally and basting it with the cooking liquid to keep it moist.
Step 4: Prepare the Potatoes
- Roast the Potatoes:
- While the veal is cooking, wash, peel, and cut the potatoes into large wedges. Place the potato wedges in a bowl and drizzle with olive oil. Add a pinch of salt, a smashed garlic clove, and a sprig of rosemary for flavor.
- Spread the potatoes on a baking sheet and roast in a preheated oven at 200°C (400°F) for about 40 minutes or until golden and crispy, turning them halfway through the cooking time.
Step 5: Finish the Sauce and Serve
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Make the Sauce:
- Once the veal is cooked through, remove it from the pan and discard the rosemary sprig. Transfer the cooking liquid (including vegetables) into a blender and blend until smooth, creating a rich, velvety sauce.
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Slice and Serve:
- Carefully remove the kitchen twine from the veal and slice it into thick pieces. Arrange the slices on a platter, drizzle with the prepared sauce, and serve alongside the roasted potatoes.
Tips for Success
- Stuffing Variations: You can add different herbs or ingredients to the stuffing, such as garlic, shallots, or a sprinkle of nutmeg, to adjust the flavor profile.
- Tenderizing the Veal: If you prefer a more tender veal, you can marinate it in a mixture of olive oil, herbs, and lemon juice for a few hours before stuffing and cooking.
- Sauce Variations: For an added twist, you can incorporate a splash of balsamic vinegar or a tablespoon of tomato paste to the sauce for deeper flavor.
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | 450 |
| Protein | 35 g |
| Carbohydrates | 25 g |
| Fat | 25 g |
| Fiber | 4 g |
| Sodium | 500 mg |
Enjoy this delicious Stuffed Veal Pocket recipe, a perfect centerpiece for any festive meal or family gathering. The combination of tender veal, savory stuffing, and aromatic sauce is sure to impress your guests and leave everyone asking for seconds.
