Stuffed marinated roast
Instructions
With a very sharp knife, three deep parallel cuts on the piece of meat, for the off, being careful not to get to the bottom; sprinkle them with salt and pepper, ungetele lightly with butter and fill with slices of ham and Bacon, alternating, making sure to fold within the part protruding from your pockets.
Cucitele with needle and thread and tie the piece of meat with a string, so that it remains in good shape during baking.
Place the meat in a bowl and add the port, add the celery and carrot cleansing and fragmented and the bay leaf, cover the Pan and leave to marinate in a cool place for 2 hours, making sure to turn the meat occasionally.
Spent the time indicated, prepare a fried in a pan with the chopped onions and the rest of the butter, add the meat well drained from the marinade and let it Brown a moderately brisk heat for ten minutes, rigirandola from all the parties.
Sprinkle with salt and a generous ground pepper, add the wine and the vegetable marinade, you consume the wine lively heat, then continue cooking for about 2 hours at very moderate heat in covered container, adding as the hot broth.
When finished, remove the Twine and wire from the roast, cut it into slices and pass through a sieve the cooking.
Serve the roast with a side dish of peas with butter and broth aside.
Ingredients and dosing for 4 persons
- 800 g of real veal breast in one piece
- 2 slices of cooked ham of 70 g each
- 1 slice of bacon approx. 70 g
- 1 leaf of laurel
- 1 onion
- 1 stalk of celery
- 1 carrot
- 20 cl of porto wine
- 50 g of butter
- 20 cl of broth
- Salt
- Pepper