Genoese Stuffed Veal Breast | Saveur

Name: Genoese Stuffed Veal Breast | Saveur
Ingredients: Salt; 1 calf's brain, about ½ lb.; 1 ⁄ 4 lb. veal sweetbreads; 2 ⁄ 3 cup peas, fresh or frozen; 2 tbsp. extra-virgin olive oil; 1 ⁄ 2 lb. veal loin, finely chopped; 5 eggs, lightly beaten; 1 cup freshly grated parmigiano-reggiano; 1 tbsp. finely chopped fresh oregano or marjoram; 2 cloves garlic, peeled and minced; Freshly ground black pepper; 1 (4-lb.) boned veal breast, bones reserved (have your butcher cut a pocket through center of breast); 1 yellow onion, peeled and quartered; 1 carrot, peeled and halved; 1 stalk celery, halved; 3 sprigs fresh parsley

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Cima means summit—perhaps a reference to this Genoese classic's monolithic form, or maybe because it's considered a gastronomic peak.

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Ingredients

Salt
1 calf's brain, about ½ lb.
1⁄4 lb. veal sweetbreads
2⁄3 cup peas, fresh or frozen
2 tbsp. extra-virgin olive oil
1⁄2 lb. veal loin, finely chopped
5 eggs, lightly beaten
1 cup freshly grated parmigiano-reggiano
1 tbsp. finely chopped fresh oregano or marjoram
2 cloves garlic, peeled and minced
Freshly ground black pepper
1 (4-lb.) boned veal breast, bones reserved (have your butcher cut a pocket through center of breast)
1 yellow onion, peeled and quartered
1 carrot, peeled and halved
1 stalk celery, halved
3 sprigs fresh parsley