Recipes of Langhe: Filled veal poket
Have the butcher prepare the pocket: it is a particular part of the calf, triangular and flat. The butcher makes a cut inside to obtain the real bag.
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Cooking tools:
- Butcher's twine
- Trussing needle
- Kitchen towel
- Stockpot
- Stove
- Chef's knife
- Paring knife
- Cutting board
- Mixing bowl
- Spoon
- Serving platter
- Serving bowl
Ingredients
- 1 veal slice cut as a pocket
- 500g minced pork meat
- 500g minced cooked salami (salame cotto)
- 2 hard-boiled eggs
- 1/2 handful parsley
- 1/2 handful St.Peter’s herb
- to taste mint
- to taste thyme
- to taste marjoran
- 2 - 3 cloves garlic
- 1 handful grated Parmesan
- to taste salt
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