Stuffed Breast of Veal

Serves 18 to 24


  • 8-pound veal breast; have butcher cut a pocket at one end.
  • 1 pound ricotta
  • 2 oreggs
  • 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


  1. Preheat oven to 375°F.
  2. In a large bowl, mix together ricotta, 2 eggs, cheese, salt and pepper.
  3. 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.
  4. Stuff into pocket, spreading evenly.
  5. Close pocket with turkey trusses.
  6. Place veal in a baking pan and rub with olive oil, salt and pepper.
  7. Bake in preheated oven for 2 1/2 hours or until the internal temperature reaches 170°F.
  8. Cover with foil when top begins to brown.
  9. Let the roast stand for 20 to 30 minutes before carving.  Slice into serving-size pieces and arrange on a platter.

This recipe was featured on Season 26 - Episode 2624.

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