Stuffed Veal (Emilia-Romagna)

Meat

Ingredients

Veal steak - 2 pounds

Salt and pepper

Lemon juice

Pork or turkey meat - 1/2 pound

Cooked ham - 2 oz

Mortadella - 2 oz

Calf's liver - 2 oz

Tongue pickled in brine - 2 oz

Carrot, boiled and shredded - 1

Cooked green peas - 2/3 cup

Ovette - 4-5

Grated nutmeg

Marsala - 2 1/2 - 4 tbsps

Olive oil- 5 tbsps

Milk (Optional)

Ovette is the unlaid eggs found inside a freshly killed chicken. Substitute the yolks of 2 large eggs.

Lightly beat the piece of veal to flatten it out into a thin rectangle. Trim the edges to make a neat shape. Chop the trimmings finely and spread them out over the veal. Sprinkle with salt, pepper and a few drops of lemon juice. Grind the pork and put it into a bowl. Add the other meats, cut into thin strips, the carrot, peas and ovette or egg yolks. Mix together very carefully, season lightly with salt, pepper and a little grated nutmeg, pour over the marsala and leave to marinate for at least an hour.

Drain the stuffing of excess moisture and spread it over the slice of veal. Roll up carefully and tie securely with string. Place the roll in a baking pan, pour the oil over the top and roast in a slow oven (350F) for about 90 minutes or until veal is tender. A little hot milk may be added to the pan during cooking time if necessary. to keep the meat moist. Serve hot or cold, cut into slices.

Serves 6-8