Breast of Veal Stuffed with Mushrooms and
1 breast of veal (6 pounds)
juice of 1 lemon
1/4 cup extra-virgin olive oil
2 tablespoons soy sauce
2 tablespoons chopped fresh rosemary
1/2 cup dry white wine
1 1/2 lbs Crimini mushrooms, washed, trimmed and diced
3 stalks celery, diced
2 pounds Swiss chard, washed, dried, and chopped (OR fresh spinach)
salt and pepper
1 tablespoon chopped fresh thyme
6 potatoes, peeled and quartered
Cut a pocket into the veal breast. Combine the lemon juice, olive
oil, soy sauce, rosemary, and wine in a bowl. Place the veal in a
glass (or other non-reactive material) baking dish. Pour the
marinade over the meat and refrigerate overnight, turning once or
Preheat the oven to 300 degrees.
Prepare the stuffing: Combine the mushrooms, celery, Swiss chard,
salt, pepper, thyme and egg in a bowl.
Drain the marinade from the veal, reserving it for later use. Stuff
the veal with the mushroom-Swiss chard mixture.
Place the potato chunks on the bottom of the baking dish. Lay the
stuffed veal breast on top of the potatoes. Add 1 cup of the
reserved marinade to the pan.
Cover the contents of the pan with aluminum foil. Bake for 90
minutes. Remove the aluminum foil. Raise the temperature in the oven
to 350 degrees. Add the remaining marinade and continue cooking for
Remove veal from the oven and allow the meat to rest for 10 minutes
Note: Spinach may be substituted for Swiss chard.
Source: "Cooking Kosher with Colette Rossant" La Cucina Italina