Veal Roast Stuffed with Ricotta, Pancetta and Spinach

AuthorAlyssa Saltzman
RatingDifficultyIntermediate

Stuffed Veal Breast is a traditional dish of the Northern Italian cuisine. Italians usually cook this tasty stuffed meat on Sunday or during the holidays.

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Yields3 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr

Ingredients
 2 lbs butterflied veal roast
 4.50 oz spinach
 3.50 oz ricotta cheese
 3.50 oz cubed pancetta
 3 oz fontina cheese
 2.50 tbsp grated roman cheese
 1 egg
 1 cup white wine
 3 cloves of garlic
 sage
 salt

Directions
1

Boil the spinach for a few minutes, drain and squeeze the excess water out. Place the spinach in a food processor with the ricotta cheese, the Romano cheese and the egg. Blend for a few seconds. Set aside.

2

Cut the Fontina cheese in small cubes.

3

Sauté the pancetta in a medium size pan without adding any oil. Do not throw away the fat. Set the pan aside.

4

Place the mixture from the food processor in a medium size bowl. Add the pancetta and the Fontina cheese. Mix well.

5

Stuff the roast with the mixture. Do not overstuff. Close the roast with toothpicks or using a butcher's twine.

6

Place the roast in the pan with the leftover fat from the pancetta. Sauté. Add salt, garlic and sage and when the roast is sizzling, add the wine and allow it to evaporate. Place the roast in a baking dish in the oven at 350F (180C) for 40 minutes

Ingredients

Ingredients
 2 lbs butterflied veal roast
 4.50 oz spinach
 3.50 oz ricotta cheese
 3.50 oz cubed pancetta
 3 oz fontina cheese
 2.50 tbsp grated roman cheese
 1 egg
 1 cup white wine
 3 cloves of garlic
 sage
 salt

Directions

Directions
1

Boil the spinach for a few minutes, drain and squeeze the excess water out. Place the spinach in a food processor with the ricotta cheese, the Romano cheese and the egg. Blend for a few seconds. Set aside.

2

Cut the Fontina cheese in small cubes.

3

Sauté the pancetta in a medium size pan without adding any oil. Do not throw away the fat. Set the pan aside.

4

Place the mixture from the food processor in a medium size bowl. Add the pancetta and the Fontina cheese. Mix well.

5

Stuff the roast with the mixture. Do not overstuff. Close the roast with toothpicks or using a butcher's twine.

6

Place the roast in the pan with the leftover fat from the pancetta. Sauté. Add salt, garlic and sage and when the roast is sizzling, add the wine and allow it to evaporate. Place the roast in a baking dish in the oven at 350F (180C) for 40 minutes

Veal Roast Stuffed with Ricotta, Pancetta and Spinach