Stuffed Veal Breast
|Boneless veal breast||3 Pound|
|Bread||2 Cup (32 tbs) (Soft Part)|
|Milk||1 Cup (16 tbs)|
|Veal||1 Pound, finely ground|
|Eggs||2 , beaten|
|Fresh spinach||1 1⁄2 Cup (24 tbs), finely chopped|
|Tomatoes||2 , seedless, cubed|
Preheat oven to 350 °F (175 °C).
With a knife, slit breast lengthwise in order to form a cavity.
In a small bowl, soak bread in milk.
Mix in remaining ingredients.
Season to taste with salt and pepper.
Stuff breast with bread mixture.
Truss or close with small skewers.
Transfer stuffed breast to a roasting pan.
Roast uncovered in oven 90 minutes or so.