| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Esslöffel | olive oil |
| 1 x ca. 450 g | Sweet Italian sausage; casings removed |
| 1 Tasse | celery chopped |
| 1 Tasse | onion chopped |
| 3 Tasse | 3 day-old corn bread crumbs |
| 1/2 Teelöffel | red Pepper Flakes dried |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | pepper ground |
| 2 | Eggs; beaten to blend |
| 1/2 Tasse | Pine nuts; toasted (about 2 |
| | 1/2 ounces) |
| 1 | 4 pound veal breast; trimmed, with |
| | Pocket |
| 2 Esslöffel | Dried basil; crumbled |
| 1 Teelöffel | Dried rosemary; crumbled |
| 8 Esslöffel | white wine vinegar |
| 1 1/4 Tasse | chicken stock |
|
Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add sausage, celery and onion and cook until brown, stirring frequently, about 12 minutes. Transfer mixture to large bowl. Add corn bread crumbs, red pepper flakes, salt and pepper. Mix in eggs and pine nuts. Set stuffing aside.
Position rack in center of oven and preheat to 400°F. Arrange veal bone side down on work surface. Fill pocket with stuffing. Close with skewer. Place any remaining stuffing in small baking dish; cover with foil. Place veal in large roasting pan. Rub outside with basil and rosemary. Sprinkle with 3 tablespoons vinegar. Roast veal 30 minutes.
Reduce oven temperature to 350°F. Combine remaining 5 tablespoons vinegar with chicken stock. Continue roasting veal 2 hours, basting every 30 minutes with stock mixture and pan drippings. (Place stuffing in baking dish in oven for last 30 minutes.)
Transfer veal to heated platter. Slice thinly. Serve with any extra stuffing.
|
|
Anmerkungen zum Rezept:
keine |
