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Recipe by Emporion
Stuffed Veal is a traditional Italian dish made with a filling of stale bread crumbs, sausage, veal meat, smoked lard, chopped parsley, and egg, which is used to stuff veal. It is then slowly cooked in the oven with onions, potatoes, salt, and pepper.
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 6: Purchase an open veal breast
Step 2 of 6: For the filling, chop the meat and the sausage
Step 3 of 6: In a pan, sauté the onions with lard and the filling, add the breadcrumbs, parsley, egg, salt and pepper
Step 4 of 6: Fill the veal breast with the mixture and sew it closed
Step 5 of 6: Place it in a baking dish, spreading melted butter, shallots, and potatoes on top
Step 6 of 6: Let it cook for 1 hour and 30 minutes
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving389 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 2,670 kJ638 kcal | 686 kJ164 kcal |
| Fat | 38 g | 9.76 g |
| of which saturated fatty acids | 15.77 g | 4.05 g |
| Carbohydrates | 45.4 g | 11.66 g |
| of which sugars | 4.2 g | 1.08 g |
| Fibre | 3.89 g | 1 g |
| Protein | 28.89 g | 7.42 g |
| Salt | 1.17 g | 0.3 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
