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Veal Stuffed with Vegetables - Meat

Posted by : Karen Selwyn

The following recipe for Stuffed Breast of Veal is a typical 
Italian kosher meat recipes because it combines vegetables 
with meat as a way of stretching expensive kosher meat.  The 
presence of soy sauce as an ingredient clearly indicates 
this recipe is a modern variation on a traditional dish. If
you plan to use this recipe for Passover, you could 
substitute some salty chicken stock for the soy sauce.

Karen Selwyn

*   *   *   *   *   *

Breast of Veal Stuffed with Mushrooms and Swiss Chard

Serves 6

1 breast of veal (6 pounds)
juice of 1 lemon
1/4 cup extra-virgin olive oil
2 tablespoons soy sauce
2 tablespoons chopped fresh rosemary
1/2 cup dry white wine
1 1/2 lbs Crimini mushrooms, washed, trimmed and diced
3 stalks celery, diced
2 pounds Swiss chard, washed, dried, and chopped 
  (OR fresh spinach)
salt and pepper
1 tablespoon chopped fresh thyme
1 egg
6 potatoes, peeled and quartered

Cut a pocket into the veal breast.  Combine the lemon juice, olive oil,
soy sauce, rosemary, and wine in a bowl.  Place the veal in
a glass (or other non-reactive material) baking dish.  Pour
the marinade over the meat and refrigerate overnight, 
turning once or twice.

Preheat the oven to 300 degrees.

Prepare the stuffing: Combine the mushrooms, celery, Swiss 
chard, salt, pepper, thyme and egg in a bowl.  

Drain the marinade from the veal, reserving it for later 
use.  Stuff the veal with the mushroom-Swiss chard mixture.  

Place the potato chunks on the bottom of the baking dish.  
Lay the stuffed veal breast on top of the potatoes.  Add 1 
cup of the reserved marinade to the pan.

Cover the contents of the pan with aluminum foil.  Bake for
 90 minutes. Remove the aluminum foil.  Raise the 
temperature in the oven to 350 degrees.  Add the remaining 
marinade and continue cooking for another hour.

Remove veal from the oven and allow the meat to rest for 
10 minutes before carving.

Note: Spinach may be substituted for Swiss chard.

Source: "Cooking Kosher with Colette Rossant"
         LA CUCINA ITALIANA, December '97

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