2 lbs. butt tenderloin
3 cups white wine
1 celery stalk
1 carrot
1 small onion
2 cloves
7 oz. tuna in oil
6 anchovy fillets
2 egg yolks, hard-boiled
2 lemons, 1 squeezed, 1 thinly sliced 2 Cup
Extra virgin olives oil Pietrantica
2 tbs. capers
1 tbs. white vinegar
Preparation:
Soak the mushrooms in warm water for a few minutes and
chop them.
Soak the bread in cold water. Squeeze to remove excess
water.
Make an incision in the veal breast, thus creating a
pocket closed on three sides.
To prepare the stuffing, brown all the meat, except the
veal breast, in butter,
then grind it coarsely .
Mix the meat with the pistachio and pine nuts,
Parmigiano and eggs.
Add the mushrooms, peas, marjoram, chopped garlic and
bread to the meat mixture.
Add salt, pepper, a little grated nutmeg and mix well.
To stuff the breast, fill the veal breast with the
stuffing.
It should not be more than 2/3 full. Sew the opening
closed with needle and colorless thread,
and prick the meat with a large needle so that it does
not burst while cooking.
If possible, wrap the meat tightly in a piece of
cheesecloth and sew it closed.
Place the celery, carrot and diced onion in a large pot
with the broth.
Turn on the heat, but do not boil.
Add the meat to the pot and cook over low heat for about
3 hours.
Add salt halfway through cooking. Remove the stuffed
veal breast
and place it on a chopping board.
Place a plate with a heavy weight on top of the meat and
let cool completely.
