Breast of veal to sausage
Instructions
In a pan without any seasoning, fry the sausages, then spellatele and crumble it.
In a bowl, pick up the sausage, bread and chopped onion.
If the mixture is too dry, loosen it up with a little broth.
Place the stuffing in the meat from the butcher cut pockets, sew the opening.
Spennellatela outside of oil, put it in a pan with oil and butter, Brown.
Cover and cook for 1½ hours, turning the meat occasionally, and adding broth when you need to.
Cut into slices and nappatele with the sauce.
Accompanying wines: Barbera d'Asti "Superiore" DOC, DOCG Chianti Classico, Rosso Barletta DOC.
Ingredients and dosing for 6 persons
- 1000 g of veal breast
- 6 small sausages
- 50 g of butter
- 4 tablespoons of olive oil
- 4 tablespoons of stale bread
- Broth
- Onion