How to cook stuffed veal bacon, a recipe based on minced meat, sausage, chard and eggs, with a detailed procedure from preparation to cooking in the pot.
Ingredients for 6 people
- Veal bacon kg. 1.2
- Ground veal meat gr. 200
- A sausage
- Chard gr. 400
- 2 eggs
- Grated Parmesan gr. 50
- Breadcrumbs
- An onion
- A carrot
- A stalk of celery
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How to cook 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.
