Provençal Roasted Garlic Braised Breast Of Veal With Springtime Stuffing Recipes

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STUFFED BRAISED VEAL BREAST



Stuffed Braised Veal Breast image

Provided by Anne Burrell

Categories     main-dish

Time 3h50m

Yield 4 to 6 servings

Number Of Ingredients 15

Extra-virgin olive oil
7 cloves garlic, 4 whole and 3 smashed and finely chopped
Crushed red pepper
1 1/2 pounds fresh baby spinach
Kosher salt
2 pounds assorted mushrooms, sliced thin, such as shiitake, cremini and oyster work well
1/2 cup grated Parmigiano
One 3 to 4-pound veal breast
5 to 8 slices prosciutto
2 large onions, thinly sliced
2 sprigs fresh rosemary, picked and finely chopped
1 cup dry white wine
4 cups chicken stock
2 bay leaves
1 fresh thyme bundle

Steps:

  • Preheat the oven to 400 degrees F.
  • Coat a large straight-sided saute pan with olive oil. Smash 2 of the whole garlic cloves with the heel of your hand and toss them into the pan with a pinch of crushed red pepper. Bring the pan to a medium-high heat. When the garlic is golden brown and very aromatic, remove it from the pan and discard it, it has fulfilled its garlic destiny.
  • Add the spinach to the pan, stir to coat the oil and season with salt. Cover the pan and cook for 2 to 3 minutes. Remove the lid from the pan and stir the spinach, it should be wilted. Taste and adjust the seasoning if needed. Transfer the spinach to a mesh strainer to let any excess water drain out.
  • Return the pan to the burner and coat the pan with olive oil and add in 2 more garlic cloves that have been smashed with the heel of your hand. Repeat the process of cooking the garlic to golden brown and discarding. Toss in a pinch of crushed red pepper and the sliced mushrooms. Season the mushrooms with salt and cook until they are soft and wilted, add a little more oil if they are a little dry. Taste the mushrooms and adjust the seasoning if needed. Remove from the heat and let cool.
  • Squeeze out any excess liquid from the wilted spinach and coarsely chop. Add to the mushrooms, toss in the Parmigiano and stir to combine. Taste to make sure it is delicious. Reserve.
  • Lay the meat out and gently pound to flatten. Sprinkle generously with salt. Lay the prosciutto slices down the middle of the veal. Lay a log of the spinach and mushroom mixture down the middle of the prosciutto. Roll the veal around the prosciutto and tie the veal with butcher's twine.
  • Coat a Dutch oven with olive oil and bring to a medium-high heat. Add the veal roll and brown on all sides. Remove the veal from the pan and reserve.
  • Ditch any excess fat and add a few drops of new oil. Add the onions to the pan, stir to coat with the oil and season with salt. Lower the heat to medium and cook the onions, covered, for 7 to 8 minutes.
  • Uncover the onions, they should be very soft and wilted. Add the chopped garlic and rosemary and cook for 2 to 3 minutes. Add the wine and reduce by half.
  • Return the veal to the pan and add chicken stock until it comes about halfway up the sides of the veal. Toss in the bay leaves and thyme bundle. Cover and place in the oven and cook for 1 hour.
  • Remove the veal from the oven, turn over and add more stock if the liquid has reduced. Taste the braising liquid if the liquid level has reduced significantly. Cook for 1 hour.
  • Remove the lid from the Dutch oven and braise for another 45 minutes to allow the liquid to reduce.
  • Remove the veal from the oven, remove from the pan, cover with foil and let rest for 15 minutes. Place the Dutch oven on a burner over medium heat to reduce the braising liquid if it is too soupy. Taste the liquid to make sure the seasoning is correct.
  • Slice the veal into medallions and serve with the braising liquid and onions.
  • Wine Pairing Suggestion: Gavi

STUFFED BREAST OF VEAL



Stuffed Breast of Veal image

This is a really old fashioned recipe that is really a Jewish eastern European dish. We serve this for holidays and on the Sabbath. It is really impressive looking and the taste is amazing. My family loves this. Once you get the hang of it it's really easy to make.

Provided by Michelle Berger

Categories     Main Dish Recipes     Roast Recipes

Time 45m

Yield 15

Number Of Ingredients 16

¼ cup vegetable oil
1 cup sliced mushrooms
1 cup grated carrot
1 cup chopped celery
1 cup chopped onion
2 cloves garlic, minced
¼ cup chopped fresh parsley
2 eggs
½ cup water, or as needed
salt and pepper to taste
8 cups cubed white bread
5 pounds veal breast
1 teaspoon paprika
½ teaspoon onion powder
¾ teaspoon garlic powder
salt and pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat vegetable oil in a large skillet over medium-high heat. Stir in the mushrooms, and cook for 1 or 2 minutes until they begin to soften. Add the carrot, celery, and onion; cook and stir until the carrot begins to soften, 5 to 10 minutes. Turn the heat off, and stir in the garlic and parsley; set aside.
  • Beat the eggs and water with salt and pepper in a large bowl. Fold in the bread cubes until they absorb the egg mixture, then fold in the cooked vegetables; set aside. Cut a deep pocket into the veal breast with a long, narrow knife. Stuff the veal with the bread and vegetable mixture, and season with paprika, onion powder, garlic powder, salt, and pepper. Place onto a roasting pan, and cover loosely with aluminum foil.
  • Bake in preheated oven for 3 1/2 hours, then remove the foil, baste with pan drippings, and continue cooking 30 minutes more. When done, tent with aluminum foil, and allow the veal breast to rest for 15 minutes before slicing.

Nutrition Facts : Calories 261.4 calories, Carbohydrate 14.7 g, Cholesterol 101.5 mg, Fat 11.7 g, Fiber 1.2 g, Protein 23.2 g, SaturatedFat 3.4 g, Sodium 230.9 mg, Sugar 2.2 g

PROVENçAL ROASTED GARLIC-BRAISED BREAST OF VEAL WITH SPRINGTIME STUFFING



Provençal Roasted Garlic-Braised Breast of Veal with Springtime Stuffing image

Roasted garlic, chard, spinach, and either rice or potatoes infuse this Passover main course with unbelievable flavor.

Provided by Jayne Cohen

Categories     Passover     Kosher for Passover     Potato     Rice     Veal     Spinach     Chard     Spring     Garlic     Dinner     Braise

Yield 6-8 servings

Number Of Ingredients 17

Salt
1 large bunch of Swiss chard (about 1 1/2 pounds), washed, white stems removed and reserved for another purpose, green leaves coarsely chopped (5 to 6 cups tightly packed)
1 large bunch of spinach (about 1 pound), washed, coarse stems discarded, and leaves coarsely chopped (about 5 cups tightly packed), or one 10-ounce package frozen leaf spinach, thawed
4 large garlic cloves, minced (1 1/2 tablespoons), plus 1 whole large head, unpeeled
1/2 cup plus 2 teaspoons olive oil
Freshly ground black pepper
1 very large onion, finely chopped (about 2 cups)
1/2 cup medium- or short-grain rice, preferably arborio (medium- or short-grain is called for because you want a creamy texture, like a risotto; long-grain rice will give you fluffy, separate grains.)
1 1/2 cups chicken broth, preferably homemade, or good-quality, low-sodium purchased
1 tablespoon plus 1 teaspoon fresh thyme leaves
2 tablespoons fresh rosemary leaves
Juice and grated zest of 1 large lemon
1 cup firmly packed fresh flat-leaf parsley leaves
1 cup firmly packed fresh mint leaves
1 large egg, beaten
1 (5- to 6-pound) veal breast
1 cup sauvignon blanc or other dry white wine

Steps:

  • Prepare the stuffing:
  • Bring a large pot full of lightly salted water to a boil. Add the chard and spinach, bring the water back to a boil, and cook for 2 to 3 minutes until thoroughly wilted. Drain and squeeze out as much moisture as possible, pressing the greens against a colander with a wooden spoon. Or for a more thorough job, use your hands when the greens have cooled somewhat. Finely chop, either by hand or by pulsing in a food processor.
  • In a large skillet, sauté the minced garlic in 3 tablespoons of the oil over moderate heat until pale gold, 2 to 3 minutes. Add the chard and spinach. Cook, stirring, over medium heat, until the liquid is evaporated and the garlic is thoroughly distributed, 5 to 7 minutes. The greens should be very tender. Season to taste with salt and pepper. Transfer to a large bowl and set aside.
  • Preheat the oven to 375°F.
  • Sauté the onion in a heavy, medium saucepan over medium heat in 3 tablespoons of the oil until softened, 7 to 10 minutes. Add the rice and stir to coat the grains with the onions. In another saucepan, bring the broth to a simmer. Add the broth to the rice a few spoonfuls at a time, as if making risotto. Keep the heat medium-low, and stir, waiting until the broth is nearly absorbed before adding another spoonful. Cook the rice until just tender, 15 to 20 minutes in all. If you finish adding the broth and the rice is not yet tender, add a tablespoon or two of hot water, as needed. Season the rice with salt and pepper (taking in to account the saltiness of the broth you are using), add it to the chard and spinach, and set aside to cool.
  • Prepare the garlic head:
  • Break the head into single cloves and put them, unpeeled, into a small baking dish in which they fit snugly (I use a 5-inch-square porcelain ramekin). Drizzle with 2 teaspoons of the oil and 1 teaspoon of the thyme. Cover tightly (use foil if you don't have a lid), and roast for 30 to 45 minutes, until a soft puree is formed when you squeeze a clove. Avoid overcooking, which turns the garlic bitter. Squeeze the puree out by hand or run the unpeeled cloves through a food mill to trap the peels. Put the roasted garlic puree in a small bowl and add 1 tablespoon of the rosemary and the lemon juice. Stir well and set aside. Turn off the oven-you will be pan-braising the meat.
  • While the garlic is roasting, finish the stuffing:
  • In a food processor, pulse the remaining 1 tablespoon each of rosemary and thyme, the parsley, mint, and lemon zest until finely chopped. Add to the rice mixture. Stir in the egg until well combined.
  • Trim the veal of gristle and as much fat as possible. Sprinkle salt and pepper all over, including the inside pocket. Fill the pocket with the stuffing, pushing the mixture as far in as possible, but don't overfill-it will expand somewhat while cooking. Sew the pocket closed. (A large embroidery needle and strong cotton thread or unwaxed dental floss work very well here. Or use a trussing needle and kitchen twine. I find skewering not as successful here-the stuffing is more likely to ooze out into the pan gravy.)
  • In a 6-quart Dutch oven or heavy casserole just large enough to accommodate the veal, heat the remaining 2 tablespoons oil until hot, but not smoking. Add the veal and brown it slowly on all sides, turning carefully with wooden spoons so you don't piece the meat. When it is thoroughly browned, arrange the meat so that the fat side is up. Spread the roasted garlic mixtue all over the top. Add the wine and bring to a slow bubble. Place the lid slightly askew, and braise at a slow simmer over very low heat for 2 1/2 to 3 hours, or longer, if necessary, until the meat is very tender. Use a flame tamer (blech) or stack two stove burner grates , if you must to keep the flame very low. Every 20 minutes or so, baste with the pan juices. If possible, turn the meat a few times; don't worry about losing the roasted garlic coating on top-it will add delicious flavor to the cooking juices.
  • Transfer the veal to a platter, and let it stand for 10 minutes, tented with foil to keep warm. Boil up the cooking juices for a few minutes to concentrate the flavors, taste for seasoning, then transfer to a sauce boat.
  • Slice the veal about 1/2-inch thick, making sure that the slices enclose some of the filling. Nap with some of the juices. Pass remaining sauce separately.
  • Ashkenazi Mashed Potato Stuffing Variation:
  • Don't pass by this fabulous veal because your family refrains from eating rice on Passover. When my agent Elise Goodman wanted to prepare it for her seder, we came up with a wonderful alternative mashed potato stuffing.
  • Prepare the stuffing according to the directions above, omitting rice and broth. Sauté the onion until rice gold and set aside. Simmer 3 1/2 cups russet or Yukon gold potatoes, peeled and cubed, in cold, salted water to cover, until tender, about 15 minutes. Drain and mash the potatoes until smooth. Stir in the reserved sautéed onion (along with any oil remaining in the pan), and 1 additional tablespoon olive oil, and season to taste with salt and pepper. Add the potato mixture to the chard and spinach, set aside to cool, and continue with the recipe.

SPANISH-STYLE BREAST OF VEAL



Spanish-Style Breast of Veal image

Provided by Food Network

Time 3h55m

Yield 8 servings.

Number Of Ingredients 14

1/2 cup milk
1/4 cup fresh bread crumbs
1/2 pound Chorizo sausages (about 3)
1/4 cup chopped onion, plus 2 large, quartered
1 tablespoon unsalted butter
1 egg, lightly beaten
Salt and pepper
1 6-pound veal breast, boned (it will weigh 2 pounds) plus reserved bones, at room temperature
1/4 cup flour, for dusting
1/4 cup olive oil
2 carrots, thinly sliced
3 green bell peppers, coarsely chopped
4 cups dry white wine
4 cups beef stock

Steps:

  • In a small saucepan combine milk and bread crumbs and bring to a boil over high heat. Boil 2 to 3 minutes until very thick. Transfer to a large mixing bowl. Skin chorizo, mince half and coarsely chop remainder. Add to bread-crumb mixture. In a skillet over medium heat saute onion in butter until tender, about 5 minutes. Add to bread-crumb mixture along with egg. Beat vigorously and season with salt and pepper.
  • Cut 8 18-inch-long pieces of butcher's twine. Place boned veal breast, cut side up, with longer side facing you (longer side will be about 18 inches.) Season with salt and pepper. Mound stuffing in middle third of veal breast, leaving 1 inch uncovered on each side. Roll breast from bottom, pulling meat over stuffing to form a cylindrical stuffed package. Tie tightly at each end to enclose filling; tie firmly at 2-inch intervals to ensure that flap stays closed during cooking. Season well with salt and pepper, and coat lightly with flour.
  • Preheat oven to 325 degrees. In a large, deep, very heavy gauge roasting pan at least 18-inches long, with sides higher than veal breast, or a dutch oven, heat olive oil over medium-high heat. Add 5 of the reserved veal bones, the quartered onions, carrots and bell peppers; saute until vegetables begin to brown, about 10 minutes. Push bones and vegetables to sides of pan, increase heat to high and add stuffed roast. Brown veal on all sides, about 10 minutes in all. Add enough wine and beef broth to reach halfway up sides of veal breast (you may not need to use all the wine and broth; however, if your pan is very large, you may need to add some more.) Bring liquid to a boil, then reduce heat to a bare simmer. Cover pan with lid or with aluminum foil; transfer to oven and cook 3 hours, checking occasionally to make sure liquid is gently simmering.
  • Remove veal from pan to a cutting board and cover loosely with aluminum foil to keep warm. Taste braising liquid: if it needs to be intensified, season well with salt and pepper and boil over high heat until reduced and flavorful. Discard veal bones. Remove strings and slice veal breast in 1/2-inch slices. Serve veal, sauce and braising vegetables, with garlicky potatoes or rice.

STUFFED ROAST VEAL BREAST



Stuffed Roast Veal Breast image

Provided by Jacques Pepin

Categories     dinner, roasts, main course

Time 2h30m

Yield 6 servings

Number Of Ingredients 12

2 1/2 cups coarse stale bread crumbs, preferably from a crusty country loaf
1 pound sweet Italian sausage meat
1/4 cup chopped parsley
1/2 cup chopped onion
1 teaspoon freshly ground black pepper
3 to 4 cloves garlic, peeled, crushed and chopped (2 teaspoons)
1 3 1/2- to 4- pound veal breast (4 to 5 ribs)
1 tablespoon olive oil
1 teaspoon salt
1 large onion, sliced
1/2 cup water
2 pounds medium-size potatoes (about 6), peeled and halved lengthwise

Steps:

  • In a bowl, mix together the stuffing ingredients.
  • Put the veal breast meat side up on a flat surface. Using a sharp, thin knife, slice along the widest side of the breast, as close to the bones as possible, to create a deep pocket. Push the stuffing into the cavity and press on it to distribute it evenly over the bones. Tie the open end shut with soft kitchen string, wrapping it twice to secure the stuffing inside.
  • Heat the olive oil in a large casserole. Sprinkle the meat all over with salt, and when the oil is hot, brown the meat for a total of 30 minutes over medium heat, turning occasionally so it is uniformly brown. Add the sliced onion and water; cover, reduce heat to very low and cook 1 hour.
  • Preheat the oven to 400 degrees. Remove the meat to a platter. In the remaining juices (about 1 1/2 cups), arrange the potatoes in one layer. Put the roast on top, meat side up, and cook, uncovered, in the oven for 30 to 40 minutes, until the meat is nicely browned on top and the potatoes are cooked through.
  • At this point, the roast is cooked enough so the ribs can be twisted and pulled away from the meat. Slice the meat, following the shape of the ribs and slicing right through the cartilage bones. Serve each person one slice with potatoes and pan juices.

Nutrition Facts : @context http, Calories 1006, UnsaturatedFat 36 grams, Carbohydrate 40 grams, Fat 64 grams, Fiber 5 grams, Protein 67 grams, SaturatedFat 23 grams, Sodium 1246 milligrams, Sugar 5 grams, TransFat 0 grams

BRAISED STUFFED BREAST OF VEAL



Braised Stuffed Breast Of Veal image

Provided by Tom Colicchio

Categories     dinner, project, roasts, main course

Time 5h

Yield 12 servings

Number Of Ingredients 16

1 head garlic
5 to 6 tablespoons extra virgin olive oil
Leaves from 2 large bunches white Swiss chard, rinsed and drained
Salt
1/4 pound prosciutto di Parma
1/4 cup freshly grated Parmigiano-Reggiano
Freshly ground black pepper to taste
1 whole 10- to 12-pound breast of veal, boned
4 sprigs fresh thyme
2 tablespoons finely chopped flat-leaf parsley
2 carrots, quartered
2 onions, quartered
1 leek, quartered
1 stalk celery, quartered
12 cups liquid: light veal or chicken stock or water, or a blend
Herbed vinaigrette, salsa verde or aioli, optional

Steps:

  • Heat an oven to 450 degrees. Rub the garlic with a little olive oil, wrap in foil and roast until soft, about 30 minutes. Remove the garlic and reduce the oven temperature to 325 degrees.
  • Heat 3 tablespoons olive oil in a large saucepan, add the Swiss chard leaves, sprinkle with a little salt, and cook a few minutes, turning with tongs, until wilted. Place in a colander and press out as much liquid as possible.
  • Coarsely chop the Swiss chard. Shred the prosciutto and scatter over the chard. Dust with the cheese and chop ingredients together until the chard is finely chopped. Season with salt and pepper.
  • Use a sharp knife to remove excess fat from the surface of the veal. With boned side up, lightly score surface of veal in crisscross pattern. Season with salt and pepper. Squeeze the garlic out of cloves and mash. Spread on the meat. Spread with an even layer of chard mixture. Strew with the thyme and parsley. Tightly roll the slab of veal the long way. Use a butcher's cord to tie the veal at 1 1/2-inch intervals, tucking in any stuffing that oozes out.
  • Heat 2 tablespoons oil in large, deep casserole over medium heat. Cut the roast in half or thirds if necessary to fit in the casserole, and lightly brown on all sides, one section at a time. If the pan blackens, wash the casserole after browning the veal.
  • Scatter carrots, onions, leek and celery over the veal in the casserole. Add enough liquid to nearly cover the meat. Bring to simmer on top of stove. Place in the oven and cook 2 1/2 to 3 hours, basting frequently, until the meat is fork-tender. Remove from the oven and allow to cool in liquid to room temperature.
  • Remove veal from cooking liquid, reserving liquid. Wrap veal in foil; refrigerate overnight.
  • Reduce cooking liquid by half and skim off fat. Strain and freeze for another use.
  • To serve, snip and remove cord from veal. Slice veal. Arrange on platter with vinaigrette, salsa verde or aioli alongside.

Nutrition Facts : @context http, Calories 433, UnsaturatedFat 17 grams, Carbohydrate 15 grams, Fat 27 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 9 grams, Sodium 986 milligrams, Sugar 6 grams

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GEFULLTE KALBBRUST ASHKENAZIC STUFFED VEAL BREAST RECIPES
1 (5-pound) boned breast of veal with pocket: Salt and pepper to taste: 1 sweet potato (8 ounces), peeled and diced: 1 small white potato (4 ounces), peeled and diced: 1 small carrot, peeled and diced: 2 stalks celery, diced: 1/2 cup minced onion: 1/2 pound ground pork: 4 tablespoons olive oil: 1/2 cup cooked rice: 1/4 cup grated Locatelli: 2 ...
From recipes.servegame.org


BRAISED VEAL BREAST STUFFED WITH FONTINA AND PORCINI
In a heatproof measuring cup, combine the porcini and hot water. Add the Madeira and let stand for 20 minutes. Strain well, reserving the soaking liquid. Squeeze the mushrooms as dry as possible, then chop coarsely. Set aside. Place the veal breast, fat side down, on a work surface. Season generously with salt and pepper.
From williams-sonoma.com


MARY’S PASSOVER STUFFED BREAST OF VEAL - THE GLOBAL JEWISH KITCHEN
2010-03-18 One whole veal breast with pocket. 1 onion quartered. 4-6 large carrots, peeled. Preheat oven to 350º. Preheat a sauté pan, and then add the olive oil and the onions. Slowly sauté in the olive oil until they soften then add the celery and fennel. Season with salt and pepper. Cook for a few moments but do not brown.
From theglobaljewishkitchen.com


PROVENçAL ROASTED GARLIC–BRAISED BREAST OF VEAL WITH SPRINGTIME …
Salt; 1 large bunch of Swiss chard (about 1 1/2 pounds), washed, white stems removed and reserved for another purpose, green leaves coarsely chopped (5 to 6 cups tightly packed)
From mealplannerpro.com


17 VEAL IDEAS | VEAL RECIPES, VEAL, VEAL SCALLOPINI RECIPES
Aug 16, 2020 - Explore Rosalie Conte's board "Veal" on Pinterest. See more ideas about veal recipes, veal, veal scallopini recipes.
From pinterest.ca


10 BEST VEAL BREAST RECIPES - YUMMLY
2022-04-27 Provençal Roasted Garlic–Braised Breast of Veal with Springtime Stuffing Epicurious freshly ground black pepper, large egg, chicken broth, salt, spinach and 12 more Stuffed Breast of Veal AllRecipes
From yummly.co.uk


STUFFED VEAL BREAST WITH SPINACH AND SUN DRIED TOMATOES RECIPES
Extra-virgin olive oil: 7 cloves garlic, 4 whole and 3 smashed and finely chopped: Crushed red pepper: 1 1/2 pounds fresh baby spinach: Kosher salt: 2 pounds assorted mushrooms, sliced thin, such as shiitake, cremini and oyster work well
From recipes.servegame.org


ROASTED GARLIC-BRAISED BREAST OF VEAL WITH SPRINGTIME STUFFING
1 large bunch of spinach (about 1 pound), washed, coarse stems discarded, and leaves coarsely chopped (about 5 tightly packed cups), or 10 ounces frozen leaf spinach, thawed
From copymethat.com


PROVENçAL ROASTED GARLIC–BRAISED BREAST OF VEAL WITH SPRINGTIME …
Saved From: www.epicurious.com prep: 0 hr cook: 0 hr total: 0 hr
From mealplannerpro.com


JEWISH HOLIDAY COOKING | EPICURIOUS.COM
Epicurious Review. A Food Lover's Treasury of Classics and Improvisations. Buy on Amazon. Recipes from this book recipe Provençal Roasted Garlic–Braised Breast of Veal with Springtime Stuffing
From epicurious.com


JAYNE COHEN BIO, LATEST ARTICLES & RECIPES – EPICURIOUS.COM
View “Provençal Roasted Garlic–Braised Breast of Veal with Springtime Stuffing ”recipe Braised Brisket with Thirty-Six Cloves of Garlic Average user rating
From epicurious.com


PROVENçAL BREAST OF VEAL WITH SPRINGTIME STUFFING
Mar 28, 2017 - Roasted garlic, chard, spinach, and either rice or potatoes infuse this Passover main course with unbelievable flavor. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. Food And Drink. Meal Planning. …
From pinterest.co.uk


VEAL BREAST STUFFED WITH CORN BREAD AND SAUSAGE RECIPES
1. Preheat the oven to 350ºF. 2. In a bowl, crumble the stale bread into the milk to soak. Squeeze excess milk out and return the bread to the bowl with the ham, pistachios, olives, egg yolk, sage and salt and pepper.
From foodnewsnews.com


BRAISED STUFFED BREAST OF VEAL- WIKIFOODHUB
Steps: Heat an oven to 450 degrees. Rub the garlic with a little olive oil, wrap in foil and roast until soft, about 30 minutes. Remove the garlic and reduce the oven temperature to 325 degrees.
From wikifoodhub.com


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