Roast Veal in Casserole

One of Silvana's favourite ways of cooking veal which keeps the meat really moist. Serves 6

Ingredients

800 grams veal loin, boned
100 grams cooked prosciutto, cut into pieces
1 egg
salt and pepper
20 ml cognac
20 ml marsala
40 ml cream
1 onion, sliced
1 carrot, diced
bay leaf
80 ml oil
150 ml white wine

Method

Trim the veal of fat and sinew

Make a deep incision into the centre of the meat without going through to the edges which must remain intact. Take out about 100 grams from the hole you have formed in the meat. Chop finely. This creates a pocket in the veal to take the stuffing.

This should form a pocket in the veal in which you can insert the prosciutto

Make a dense bechemal sauce season with a pinch of salt and chill.

Fold the ham, finely chopped veal and egg into the cold bechemal and stir energetically with a wooden spoon. Add cognac, marsala and cream. Mix.

Fill the pocket in the veal with this mixture and sew together with cooking thread or secure with small metal skewers.

Place the stuffed veal into a large casserole dish with onions, carrot, bay leaf and oil.

Let it colour over heat on top of the stove, then add stock and wine, cover and cook at 250 degrees C for about one hour.

Remove from oven and leave the meat in a warm place.

Strain the cooking juices.

Cut the meat through the centre so each slice has some of the stuffing.

Serve with the cooking juices poured over, accompanied by roast potatoes and steamed spinach.