Garnished Veal Breast

 

8 servings

• 15 ml olive oil
• 2 cloves of garlic, chopped
• 1.5 Liters baby spinach
• 1 veal breast weighing 2 kg, well defatted
• 250 ml store-bought dried tomato pesto
• 8 slices of prosciutto
• 200 gr goat cheese
• Salt and pepper
• 30 ml vegetable oil
• 500 ml veal stock
• 2 sprigs of rosemary

1. In a pan, heat the olive oil and brown the garlic for 1 minute; add the spinach and cook for 1 minute to wilt, set aside.
2. On a work surface, spread the veal breast; brush the inside of the breast with dried tomato pesto.
3. Place the prosciutto slices side by side on the pesto; arrange the goat cheese and spinach in a line on the prosciutto slices, about 8 cm (3 in) from the side.
4. Roll the breast itself hard, starting from the side of the filling to trap it well inside; tie the roast.
5. Season and drizzle with vegetable oil; place in a baking dish.
6. Pour in the veal stock, add the rosemary sprigs to the juice and cook in the oven at 400F (200C) for 1 hour 40 minutes. ; baste the meat with its juice every 20 minutes.
7. Remove from the oven, cover with aluminum foil and let the meat rest for 10 minutes; cut and serve with the cooking juices.

BON APPÉTIT