stuffed veal in tomato sauce (vitello farcito)

serves 4, prep 20 mins, cook 45 mins

600 grams of veal
2 eggs
100 grams of butter
50 ml of skimmed milk
80 grams of breadcrumbs
9 tablespoons of Parmesan cheese
2 cloves of garlic
Extra virgin olive oil to taste
Parsley, nutmeg, salt and pepper
CIRIO Peeled Plum Tomatoes (400 grams)
SUPERCIRIO concentrated tomato purée (50 grams)

In a bowl, add the bread crumbs, Parmesan cheese, eggs, melted butter, 1 clove of chopped garlic and chopped par­sley, pepper, salt and nutmeg. Combine the ingredients slowly adding the milk until the mixture is evenly blended.

Open up the rump of veal and spread in the mixture, carefully roll and tie with kitchen string.

In a saucepan place the olive oil with the garlic, the Cirio plum tomatoes and the Cirio purée, a little water, salt and pepper. Add the veal and cook for 45 minutes.

Serve the veal cut into slices on a bed of tomato sauce.




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