Imagine a show-stopping main course that will have your guests swooning with every perfectly crafted bite. This Stuffed Loin of Veal is not just a meal—it's a culinary masterpiece that combines the delicate tenderness of veal with a luxurious spinach and ricotta filling that will elevate your cooking from ordinary to extraordinary. Prepare to embark on a gastronomic journey that promises to impress even the most discerning food lovers!
Prep Time: 20 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 loin of veal
- 1 cup spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- Salt and pepper to taste
- Olive oil for searing
- 1 cup chicken broth
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your veal cooks evenly and thoroughly.
- Prepare the stuffing: In a mixing bowl, combine the chopped spinach, ricotta cheese, grated Parmesan cheese, and the egg. Season the mixture with salt and pepper to taste. Mix well until all ingredients are thoroughly combined.
- Prepare the loin of veal: Using a sharp knife, carefully cut a pocket into the loin of veal. Make sure not to cut all the way through; you want to create a space for the stuffing.
- Stuff the pocket: Take the prepared spinach and cheese mixture and carefully stuff it into the pocket of the veal loin. Use your fingers or a spoon to pack the stuffing in gently but firmly.
- Secure the stuffing: Use kitchen twine to tie the veal loin at both ends and in the middle to keep the stuffing from spilling out during cooking. If you don’t have kitchen twine, toothpicks can also work in a pinch.
- Heat a large skillet over medium-high heat and add a drizzle of olive oil. Once the oil is hot, carefully place the stuffed veal loin in the skillet.
- Sear the veal: Cook the veal for about 4-5 minutes on each side, or until it is nicely browned all over. This step adds flavor and helps to seal in the juices.
- Transfer the veal to a baking dish. Pour the chicken broth around the veal in the dish to keep it moist while it cooks.
- Cover the baking dish with aluminum foil to retain moisture. Place it in the preheated oven and bake for about 1 hour and 15 minutes, or until the internal temperature of the veal reaches 145°F (63°C).
- Once cooked, remove the baking dish from the oven and let the veal rest for about 10-15 minutes. This allows the juices to redistribute, making the meat more tender.
- After resting, remove the twine and slice the stuffed loin of veal into thick medallions. Serve warm, drizzled with the pan juices and accompanied by your favorite side dishes.
Tips
- Temperature is Key: Always use a meat thermometer to ensure your veal reaches the perfect 145°F (63°C) for optimal tenderness and food safety.
- Stuffing Technique: When creating the pocket in the veal, use a sharp knife and move slowly to avoid tearing the meat. A clean, precise cut ensures your stuffing stays inside during cooking.
- Searing Secrets: Make sure your skillet is hot before adding the veal. A good sear locks in flavors and creates a beautiful golden-brown exterior.
- Resting Matters: Never skip the resting period! Letting the meat rest allows juices to redistribute, ensuring each slice is moist and flavorful.
- Twine Tricks: If you're new to tying meat, practice a simple butcher's knot or ask your local butcher to tie the loin for you.
- Flavor Boosters: Consider adding fresh herbs like thyme or rosemary to your stuffing for an extra layer of complexity.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
