8-pound veal breast; have butcher cut a pocket at one end.
1 pound ricotta
2 or 3 eggs
1 cup grated Pecorino Romano cheese
1 tablespoon salt
1/2 tablespoon black pepper
3 pieces of sliced prosciutto, cut into strips
1/4 cup white raisins
1/4 cup pignoli nuts
Filippo Berio extra virgin olive oil
Preheat oven to 375°F.
In a large bowl, mix together ricotta, 2 eggs, cheese, salt and pepper.
Add prosciutto, white raisins, and pignoli nuts and mix well. If the mixture seems dry, add another egg; the mixture should be soft but not mushy.
Stuff into pocket, spreading evenly.
Close pocket with turkey trusses.
Place veal in a baking pan and rub with olive oil, salt and pepper.
Bake in preheated oven for 2 1/2 hours or until the internal temperature reaches 170°F.
Cover with foil when top begins to brown.
Let the roast stand for 20 to 30 minutes before carving. Slice into serving-size pieces and arrange on a platter.
This recipe is featured on show 2221 – Cooking for Friends / Cucinando per gli Amici. It’s a family favorite with Christina and Carla Pallotta of Nebo Restaurant in Boston, where many of their mother’s great recipes are on the menu.
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