Stuffed Milk-Fed Veal Breast

Ingredients

• g milk-fed veal breast
• g lean milk-fed veal
• g prosciutto (fat and lean)
• g mortadella of Bologna
• g Parmesan
• egg
• clove garlic
• leaves parsley
• truffle
• salt
• pepper
• butter

Instructions

1. Make the stuffing: finely chop the lean veal with a little prosciutto fat, then add minced garlic and parsley, Parmesan, egg, pepper and a little salt; mix well. Optionally mince in a small truffle.
2. Bone the breast of its hard bones (leaving the tender ones) and open it like a book by cutting beneath the ribs to double the surface.
3. Spread stuffing over the boned half and lay finger-wide strips of prosciutto or mortadella on top; build two or three alternating layers.
4. Fold the bare half over to close, sew the edges shut and tie tightly crosswise with string.
5. Brown in a pan with butter, salt and pepper on both sides, then cook through with water added gradually.
6. Untie, and serve hot with the reduced juice; garnish with peas cooked in the juice or with parboiled fennel.