Stuffed Veal Breast

A delicious mushroom dish for any occasion!

1. defrost the peas. Place minced meat in a suitable bowl. Roast pine nuts in a frying pan without fat until golden brown. Finely dice onions and garlic. Heat olive oil and sauté onions and garlic in it. Pluck parsley and marjoram leaves and chop coarsely. Add the pine nuts, peas, onions, parsley, garlic, marjoram, eggs, ground mushrooms and Parmesan to the minced veal. Mix well and season with salt and freshly ground pepper to taste.

2. fill minced mixture into the opening of the veal breast and close with wooden skewers or spaghetti. briefly boil clear soup in a saucepan and pour in the veal breast. Make quietly at low temperature for 2 hours.

3. remove veal breast, place between 2 large plates, weighing down the top one to keep filling compact. Set aside to cool for 4 hours.

4. halve cherry tomatoes and add to cleaned leaf lettuce form.

Drizzle with aceto batsamico and olive oil, season lightly with salt and season with pepper and mix. Cut cooled veal breast into 1/2 cm thick slices and bring to the table with the leaf salad.

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