Stuffed veal pocket

The stuffed veal pocket, also known as “little bundle” or “pocket” of veal, is a rich and flavorful dish from the traditional Italian cuisine, particularly from Lombardy and Piedmont regions. Here is the recipe to prepare it.

Ingredients

• 1 veal pocket (about 500-600 g)
• 200 g of ground veal or mixed
• 50 g of stale bread
• 100 ml of milk
• 1 egg
• 50 g of grated Parmesan cheese
• Chopped parsley to taste
• 1 clove of garlic
• Salt and pepper to taste
• Meat broth as needed

Preparation

1. First, soak the stale bread in milk until it is well softened.
2. In a bowl, combine the ground veal, squeezed bread, egg, grated Parmesan, parsley, and chopped garlic. Mix all the ingredients thoroughly and season with salt and pepper to taste.
3. Take the veal pocket and fill it with the prepared mixture, being careful not to overfill it to prevent it from coming out during cooking.
4. Sew up the opening of the pocket or close it with toothpicks to prevent the stuffing from escaping during cooking.
5. Heat a drizzle of oil in a large saucepan and then lay the stuffed pocket in it. Brown it well on all sides.
6. Add meat broth until it covers just under half the pocket, lower the flame and let it cook, covered, for about 1 hour and a half or until the pocket is tender. Add broth as necessary to not let the cooking base dry out too much.
7. Once cooked, remove the pocket from the broth and let it rest a few minutes before slicing it. Meanwhile, you can reduce the remaining broth over high heat to serve as a sauce.

Curiosity

Preparing the veal pocket requires patience and attention during the cooking phase. To prevent the meat from drying out too much and to allow the stuffing to cook perfectly inside, it is essential to constantly monitor the level of cooking liquid. This dish can be accompanied by a platter of seasonal vegetables or mashed potatoes. Additionally, the use of herbs in the stuffing can vary according to personal taste and local traditions.