Stuffed Breast Of Veal
|Veal breast||5 Pound (1 Breast, 4 - 5 Pound)|
|Italian bread loaf||1 Medium (Stale, Hard)|
|White raisins||3 Ounce (1 Box)|
|Pignoli nuts||2 Tablespoon|
|Chopped fresh parsley||2 Tablespoon|
|Whole egg||1 Large|
|Shredded mozzarella cheese||1 Cup (16 tbs)|
|Garlic clove||1 Large, crushed|
|Mushrooms||3 Ounce (1 Container, Stems And Pieces)|
Make a pocket in veal.
Slightly soak bread in water and squeeze dry through a strainer.
Mix remaining ingredients with 3/4 of bread (reserving rest if needed, according to size of pocket).
Stuff 3/4 full, allowing for expansion.
Sew pocket closed.
Season outside of veal with paprika for color.
Place veal in baking pan with cover (or glass baking dish covered with aluminum foil).
Add 1 cup water or 1 cup dry wine, plus 1/2 cup water.
Place in 350-degree oven and baste occasionally.
Cooking time is approximately 3 hours.
Remove cover for last half hour only, to brown.