Breast of Veal with Sausages
(Petto di Vitello con Salsiccie)
Ingredients:
For the Meat Stock:
1 and 3/4 lb (800 grams) beef (no fat), cut into cubes
1 lb 5 oz (600 grams) veal, cut into cubes
1 onion, coarsely chopped
2 oz (50 grams) coarsely chopped carrots
3 and 1/2 oz (100 grams) leeks, trimmed and coarsely chopped
1 celery stick, coarsely chopped
Salt
For the Veal:
2 and 1/4-lbs (1 kg) boneless breast of veal
6 small Italian sausages
4 tablespoons day-old bread, diced
1 onion, chopped
4 tablespoons olive oil, plus extra for brushing
2 oz (50 grams) butter
Directions:
Prepare the Meat Stock:
Place the meat in a large saucepan, add cold water to cover and bring to a boil.
Cooking and gentle simmering are essential for a great meat stock.
Skim off any residue that rises to the surface and add the carrots, leeks,
onion, and celery and season with salt.
Lower the heat and simmer for about 3 and 1/2 hours to 4 hours.
Remove from the heat, strain into a bowl and leave to cool.
Then chill in the refrigerator.
When the fat has solidified on the surface carefully remove and throw away.
Prepare the Veal:
Cook the sausages without additional oil or fat in a frying pan until browned
and cooked through.
Skin and crumble them into a bowl.
Add the bread and onion and mix well.
Make a horizontal cut in the breast of veal along one of the long sides to
create a pocket.
Spoon the mixture into the pocket and sew up the opening.
Brush the veal with olive oil and put it into in a pan with the olive oil and
butter.
Cook over a medium heat, turning occasionally, until browned all over.
Cover and cook on a low heat, turning the meat occasionally and gradually adding
1/2 pint (300 ml) of the stock as necessary, for 1 and 1/2 hours.
Carve into slices and spoon the cooking juices over them. Serves 6.