Stuffed breast of veal with vegetables and potato salad

Ingredients

For 1 serving

• Veal breast120 g
• Eggs1
• Peas40 g
• Swiss chard60 g
• Parmigiano Reggiano10 g
• Dried marjoram1 pinch
• Potatoes180 g
• Extra virgin olive oil8 g
• Parsley3 g
• Saltto taste
• Black pepperto taste

Contains: lactose, eggs,

In season: April – September

Method

1. Bring a small pan of salted water to the boil; wash the chard and blanch it with the peas for 2 minutes, until the leaves wilt; drain, squeeze the chard and chop it.
2. In a bowl beat the egg with the grated Parmesan, marjoram, salt and pepper and stir in the peas and chard.
3. With a sharp knife cut a pocket into the veal breast without piercing it and fill it only halfway, as the egg swells as it cooks; sew it closed with a needle and kitchen thread, wrap it tightly in a clean cloth and tie it.
4. Lower it into a pan of boiling salted water, reduce to the lowest heat and simmer for 90 minutes, until firm to the touch.
5. Drain it and let it cool between two plates with a weight on top, so it firms up and slices neatly. Meanwhile boil the peeled potatoes, cut into pieces of about 3 cm, in salted water for 15 minutes, until tender; drain and dress with the oil, chopped parsley and salt.
6. Remove the cloth and thread, slice the cima and serve with the potatoes.