Roast Belly of Veal Recipe with Parmesan
In this rustic Italian recipe, roast veal is marinated overnight and stuffed with a delicately balanced mixture of Parmesan and porcini mushrooms.
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Cooking tools:
- Carving knife
- Cutting board
- Carving fork
- Oven
- Roasting pan
- Baster
- Mixing bowl
- Airtight container
- Serving platter
- Plate
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
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