Stuffed veal breast is a traditional dish from Ligurian cuisine, consisting of a veal breast casing filled with ground veal, brains, sweetbreads, eggs, shelled peas, pine nuts, grated Grana cheese, and herbs. It is baked with white wine and bay leaf until it reaches a soft and flavorful consistency. Perfect to enjoy during the winter season.
Brown the veal meat with oil and bay leaf
Add all the other ingredients except the breast to make the filling
With the breast, form a pocket to fill with the stuffing
Sew it and boil for about 120 minutes
Mold for stuffed veal breast
Spoon
Pan
Store in the refrigerator for up to 3 days
Traditional dish from Ligurian cuisine
Italia, Liguria
| Energy (kcal) | 202.74 |
| Carbohydrates (g) | 0.94 |
| of which Sugars (g) | 0.59 |
| Fat (g) | 16.03 |
| of which Saturates (g) | 3.39 |
| Protein (g) | 13.45 |
| Fiber (g) | 0.47 |
| Sale (g) | 0.08 |
