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Stuffed Breast of Veal

Serves 18 to 24


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 was originally 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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