Make sure you use a sharp filleting knife to cut the pocket for the stuffing. And if, by some chance, the veal isn't devoured in the first sitting, it makes a cracking sandwich the next day.
- 1 veal breast (about 750gm; see note)
- 60 ml olive oil (¼ cup)
- 1 onion, finely chopped
- 3 garlic cloves, thinly sliced
- 1 carrot, finely diced
- 2 tsp fennel seeds
- 140 gm coarse fresh breadcrumbs (2 cups)
- 2 tbsp finely chopped sage
- 500 gm Italian pork and fennel sausages (about 8), skins removed
- To serve: pickled onions (optional)
- 1Preheat oven to 150C. Cut a pocket in the longest side of the veal breast and set aside.
- 2Heat half the oil in a frying pan, add onion and garlic and sauté over low heat until beginning to caramelise (12-15 minutes). Add carrot and fennel seeds and sauté until carrot is tender (4-5 minutes). Stir through breadcrumbs and sage and set aside to cool, then add sausage meat, season to taste and mix well to combine, then stuff veal breast and tie at intervals with kitchen string.
- 3Heat remaining oil in a large frying pan over high heat, add veal and cook, turning once, until browned (3-4 minutes each side). Transfer veal to a roasting pan and roast until very tender (2½-3 hours). Thickly slice and serve hot with pickled onions.
Note You may need to order veal breast in advance from your butcher.
Drink Suggestion: Chianti Riserva. Drink suggestion by Max Allen