Stuffed veal breast

Ingredients for 8 servings:

• 1.6 kg veal (veal breast), with cut pocket
• 500 g sausage meat
• 150 g bacon, chopped
• 2 bunch parsley, chopped
• 2 sprigs rosemary
• 2 chili peppers
• 3 slices of toast
• some milk
• Salt
• pepper
• rosemary
• Paprika powder
• olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

(low-temperature cooking method)

Season the inside of the veal breast well. Mix the sausage meat with the chopped bacon, chopped parsley, a sprig of chopped rosemary, the bread soaked in milk, the chopped chili, and the seasoning. Place the stuffing into the pouch and secure it with toothpicks across the cut. Tie the toothpicks with string. Season the outside of the roast well and place it in an ovenproof dish. Drizzle with olive oil and add a sprig of rosemary. Cook slowly in the oven at approximately 140°C for approximately 3.5–4 hours. This will keep the roast moist on the inside and develop a fine crust.