Genoese Stuffed Veal Breast
Ingredients
- Salt
- 1 calf's brain, about ½ lb.
- 1⁄4 lb. veal sweetbreads
- 2⁄3 cup peas, fresh or frozen
- 2 tbsp. extra-virgin olive oil
- 1⁄2 lb. veal loin, finely chopped
- 5 eggs, lightly beaten
- 1 cup freshly grated parmigiano-reggiano
- 1 tbsp. finely chopped fresh oregano or marjoram
- 2 cloves garlic, peeled and minced
- Freshly ground black pepper
- 1 (4-lb.) boned veal breast, bones reserved (have your butcher cut a pocket through center of breast)
- 1 yellow onion, peeled and quartered
- 1 carrot, peeled and halved
- 1 stalk celery, halved
- 3 sprigs fresh parsley
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