Roast Belly of Veal Recipe with Parmesan - Great British Chefs

Ingredients

• 1 veal belly, cut to form a pocket (ask your butcher)
• 400g of Parmesan
• 200g of breadcrumbs
• 125ml of dry white wine
• 50g of cep mushrooms, dried
• 3 sprigs of rosemary, leaves picked
• 3 garlic cloves, peeled and trimmed with any green core removed
• 2 eggs
• 1 handful of sage leaves
• 1 tbsp of white wine vinegar
• 1 shallot
• 1/2 vegetable stock cube
• sea salt
• extra virgin olive oil
• tomato purée
• freshly ground black pepper
• freshly grated nutmeg