This recipe was a classic of mom’s lunches or dinners for special occasions when I was little. I have always been hypocritically carnivorous – hypocritical because I love animals very much, but at all the anniversaries celebrated at my mother’s house, I ardently hoped that there was meat.
For some years now I have not eaten veal. Therefore, when possible, I replace it with beef… but it is absolutely not the same thing.

Mom's stuffed veal with pistachios

  • Preparation time: 90 minutes
  • Ingredients for 4-6 servings
  • Difficulty: Average difficulty recipe

  • Ingredients
  • 1 lb. 8 oz (700 g) of veal breast
  • 7 oz (200 g) of minced veal
  • 2 sausages
  • 2 oz (50 g) grated parmesan
  • 2 oz (50 g) of ham
  • 2 oz (50 g) of pitted black olives
  • 2 oz (50 g) shelled pistachios
  • 2 egg yolks
  • 1 bunch of chopped parsley
  • 6 sage leaves
  • 1 clove of garlic
  • Extra virgin olive oil to taste
  • ½ glass of white wine
  • Salt and pepper to taste
  • 1 teaspoon of butter
  • 1 teaspoon of cornstarch
  1. Instructions
  2. Have the butcher make a cut on one side of the veal to make a pocket.
  3. In a bowl, mix the minced meat with the sausages, the grated Parmesan, the diced ham, the chopped black olives, the egg yolks, the chopped parsley, and the pistachios.
    Season with salt and pepper.
  4. Put the filling into the pocket of veal breast and seal it, sewing it with string.
  5. In a pan with a clove of garlic and oil, roast the meat well on all sides until golden brown, turning it frequently. Deglaze with the wine and add the sage. When the alcohol has evaporated, add a lot of water until it reaches half of the meat.
  6. Cook over low heat for at least an hour.
  7. Season with salt and pepper.
  8. Let the meat rest for at least five minutes, then cut it into medium thin slices.
  9. Meanwhile, reduce the sauce over high heat.
  10. Put the cornstarch in a cup and add some water (2-3 tablespoons). Mix well and add it to the sauce to thicken it. At the end, add the butter.
  11. Serve with the sauce and mashed potatoes.

Tips to ensure the success of the dish:

  • The meat must be cooked over low heat so as to not become hard.
  • Before serving the meat, let it rest covered for at least five minutes. This serves to redistribute the juices.