Stuffed veal nut with glazed vegetables

Name: Stuffed veal nut with glazed vegetables
Cook time: 3 h
Total time: 3 h
Yield: 6
Ingredients: 1.5 kg Veal nut (piece of meat from the leg); 100 g Ricotta cheese; 50 g dried pickled tomatoes (from the jar); 1/2 bunch Thyme; 1 collar Parsley; 1 Egg; 2 TABLESPOONS Breadcrumbs; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp Sweet peppers; 2 Federation Spring onions; 4 big tomatoes; 2 TABLESPOONS Sugar; 1/8 l clear broth (instant); 7-10 Tbsp wooden skewers; 7-10 Tbsp Kitchen yarn

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 6

1.5 kg Veal nut (piece of meat from the leg)
100 g Ricotta cheese
50 g dried pickled tomatoes (from the jar)
1/2 bunch Thyme
1 collar Parsley
1 Egg
2 TABLESPOONS Breadcrumbs
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp Sweet peppers
2 Federation Spring onions
4 big tomatoes
2 TABLESPOONS Sugar
1/8 l clear broth (instant)
7-10 Tbsp wooden skewers
7-10 Tbsp Kitchen yarn

Directions

1
Wash the veal nut, dab dry, cut lengthwise and fold apart. Grate the ricotta roughly. Cut the dried tomatoes into pieces. Wash the thyme and parsley, dab dry and chop finely, except for a little to garnish. Separate the egg. Beat egg white until stiff.
2
Mix cheese, chopped herbs, dried tomatoes, egg yolk and breadcrumbs. Season the filling with salt and pepper. Fold in beaten egg white. Fill the meat with the mixture, fold it up, fix it with wooden skewers and wrap it tightly with kitchen string. Rub the roast with salt, pepper and paprika and place on the fat pan. Roast in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 21/2 hours. After approx. 30 minutes pour on 1/8 litre of hot water. Repeat this process every 30 minutes. In the meantime, clean and wash spring onions and cut them into pieces. Clean, wash and carve the tomatoes crosswise. Then add boiling water and remove the skin.
3
After approx. 30 minutes pour on 1/8 litre of hot water. Repeat this process every 30 minutes. In the meantime, clean and wash spring onions and cut them into pieces. Clean, wash and carve the tomatoes crosswise. Then add boiling water and remove the skin. Quarter the tomatoes, remove seeds and cut the flesh into slices. Caramelise the sugar in a coated pan until golden brown. Deglaze with hot stock and stir until the caramel has melted. Add the vegetables and cook for about 3 minutes. Arrange meat with caramelized vegetables on a preheated plate. Serve garnished with remaining herbs
4
Quarter the tomatoes, remove seeds and cut the flesh into slices. Caramelise the sugar in a coated pan until golden brown. Deglaze with hot stock and stir until the caramel has melted. Add the vegetables and cook for about 3 minutes. Arrange meat with caramelized vegetables on a preheated plate. Serve garnished with remaining herbs
5
Cutlery: Seal & Berking