Pocket stuffed veal
Instructions
Let us prepare the Pocket from the butcher: it is a part of the calf, triangular and flat.
The butcher will cut a slot inside to get the real answers.
Prepare the filling: chop the parsley, l'erba di s.
Pietro, mint, marjoram and thyme; Add the chopped pork meat and chopped cooked salami as well; Add the grated Parmesan and salt; mix well all the ingredients.
Put the filling in the answers, then the garlic cloves and boiled eggs that distribute with policy.
Sew the Pocket entrance with kitchen Twine and wrap the piece of meat in a white sheet.
Also cover related that in case of breakage of your Pocket will not leave out the stuffing and place it in hot water and salt; Let boil for about two hours at moderate flame.
Serve the cold pocket, sliced, garnished by a spring onion and radish salad.
Suggested wine: Dolcetto d'Alba.
Ingredients and dosing for 6 persons
- 1 veal pocket ready for use
- 500 g of minced pork meat
- 500 g of chopped cooked salami
- 2 boiled eggs 1pc
- 1 handful of parsley
- 1 handful of st. peter grass
- Little of mint
- Little of thyme
- Little of marjoram
- 3 cloves of garlic
- 1 handful of grated parmesan cheese
- Salt