Vitello alla Zingara  

Bring to the table a delicacy beautiful to look at and rich in taste. We are talking about the gypsy stuffed veal. Today I present a second course of stuffed meat rich in flavor that you can enjoy on Sunday for a family lunch. We are talking about the gypsy stuffed veal. It is a unique and delicious delicacy that assembles together my passion for potatoes with that of veal: in fact, as explained in the recipe, steamed boiled potatoes will also be inserted into the meat. This is a delicacy that you can also present for a family dinner or a lunch with relatives and friends. It is very fragrant and of great scenic effect, so it will make your mouth water just looking at it.

I preferred to wrap it in string. In addition to closing it with a wooden skewer, simply for an aesthetic fact: since I prepared it for Sunday lunch, I wanted to maintain the traditional appearance of roast-beef to be cut and give a touch of originality to this dish following my favorite flavors. To give it a touch of extra panache, which never hurts, I added fresh parsley but you can follow the instructions of the recipe to the letter: the result will still be fantastic!

Ingredients for meat

2 sprigs of rosemary

a pinch of fine salt

980 g of veal

a few leaves of sage

a drizzle of extra virgin olive oil

1 clove of garlic

for the filling

3 slices of bread without crust

a sprig of rosemary

4 medium potatoes

some sage leaves

2 and a half tablespoons of extra virgin olive oil

Procedure

Steam the potatoes for about 45 minutes before peeling. Meanwhile, remove the meat of the fatty parts before cutting it so as to have a single and large "pocket of meat" that you will brown 5 minutes per side in a saucepan with a drizzle of oil scented with sprigs of rosemary, garlic and sage. After the necessary time, chop the bread with rosemary, sage, a pinch of salt, oil and sauce released from the meat during cooking until you have a uniform filling that you will place inside the pocket. Add the potatoes, boiled and peeled, and close the pocket with 2 wooden skewers before placing it on an oiled baking sheet. Season with salt scented with sage leaves before baking at 200 degrees C for 20 minutes. Once cooked, let the meat rest in the oven for about ten minutes before serving.