How to make veal pancetta stuffed with minced veal and sausage, a recipe that includes chard and eggs with nutmeg flavor.
Ingredients for 6 portions
- 2 cherry tomatoes
- Veal bacon kg. 1.2
- Ground veal: gr. 200
- A sausage
- Chard gr. 400
- Grated Parmesan gr. 50
- Breadcrumbs
- An onion
- A carrot
- A stalk of celery
Recommended readings- Fried veal meatballs with potatoes, bacon and walnuts
- Wild boar in salami with olives and tomatoes
- Veal belly cooked at low temperature
- Tender veal stew
- Chicken breast with almonds
- 2 eggs
- Nutmeg
- Olive oil
- Salt and pepper
Preparation of the stuffed veal bacon
In a bowl prepare the filling with the minced meat, the peeled sausage, the boiled chard, squeezed and minced, the cheese, the breadcrumbs soaked in milk or water, the eggs, a scent of nutmeg, salt and pepper .
Open the bacon (or book-shaped, or, if thin, double it) in your pocket and fill it with the well-mixed dough.
Sew it so that the filling does not come out during cooking and tie it to keep it in shape.
In a large saucepan, boil plenty of water with salt and smells, then add the bacon and boil it slowly for about 2 hours.
Let it cool in its broth, then drain it and let it cool with a weight on it so that the liquid comes out well.
Serve it cold, cut into slices with a side dish of sauces and cooked vegetables.
