Recipes of Langhe: Filled veal poket | Langhe.net

Name: Recipes of Langhe: Filled veal poket | Langhe.net
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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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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