Rack of veal Genoa-style
- - 1.5 kg loin of veal
- - Veal bones
- - 125 g veal sweetbreads
- - Pistachios
- - 350 g pork loin
- - 1 bard
- - 5 eggs
- - marjoram
- - 3 onions
- - 1 leek
- - 2 carrots
- - 150 g of peas
- - 1 artichoke heart
- - White wine
- - Bread
- - stock
- - Grated parmesan
- - Butter
- - Vinegar
- - Salt and pepper.
Level of difficulty Average
Preparation time 25mins
Cooking time 90mins
Cost Average budget
1 - Prepare a court bouillon:
Put in 1 litre of cold water a carrot, an onion, salt, pepper and a dash of vinegar. Boil for a few minutes, leave to cool, then immerse the sweetbreads. Bring to a boil again, simmer 5 minutes, then cool. Drain the sweetbreads and cut into pieces.
2 - Hard boil three eggs. Peel an onion, slice it and fry it gently in a little butter. Remove from heat, add the chopped sweetbreads, moistened bread crumbs, minced pork, the chopped artichoke hearts, shelled peas, two beaten eggs, salt and pepper. Spread the stuffing onto the rack of veal. Add the pistachios, Parmesan, marjoram and place three boiled eggs on top.
3 - Heat the oven to 230 ° C. Roll the veal up as evenly as possible. Tie loosely with string every 2 cm. Bard the top and the ends and secure with several turns of string: it prevents the meat from drying out.
4 - Grease a roasting tray and place the rack of veal. Add the round slices, carrot and chopped onion. Pour a glass of white wine and an equal quantity of stock. Salt and pepper lightly. Cook for approximately 1.30 hours. Watch the cooking: as soon as the meat begins to brown, reduce the oven to 190 ° C. Serve hot from the oven or cold with a green salad.
Preparation time: 25 mins. Cooking time: 1 hour 30 minutes.
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