Stuffed Calf

Cook one. Boil carrot and cut into pieces. Beat the meat well with a meat tenderizer. Cut a pocket in the veal, leaving 2 cm margin. Season the inside of the pocket with salt, pepper, chopped rosemary and a few drops of juice of a lemon and let it stand for 30 minutes. In the meantime, cook the stuffing: turn the pork or turkey meat and season with salt, nutmeg and Marsala. Add diced ham, tongue and mortadella, liver cut into pieces, egg yolk, cooked carrot and peas and mix. Fill the calf’s nut with this mixture. Close the opening, put the meat in an ovenproof dish and pour a little oil. Bake in a medium-hot oven (160 degrees in about 1 1/2 hours until the meat is tender. If necessary, pour a little milk during the baking. Cut the meat into slices and serve cooled or warm.

Tip: Use your favorite ham – then your dish tastes twice as good!

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