Ingredients

For the Stuffing
3 cups country bread, cut in 1-inch cubes, crusts removed
¾ cup milk
½ pound mortadella, cut in 1-inch chunks
1 medium onion, peeled and cut in 1-inch chunks
1 large carrot, peeled and cut in 1-inch pieces
2 stalks celery , cut in 1-inch pieces
2 tablespoons extra-virgin olive oil
4 large prunes, pitted, chopped in 1/3-inch pieces
¼ cup pine nuts, toasted
3 tablespoons Parmigiano-Reggiano, finely grated
2 tablespoons Italian parsley, freshly chopped
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper
1 egg, beaten with a pinch of salt

For the Veal
1 5-pound veal breast, bone-in
1 tablespoon extra-virgin olive oil
1 teaspoon Coarse sea salt, or crystal kosher salt

For the Roasting Pan
5 medium onions, peeled and cut in 1-inch pieces
3 medium carrots, peeled and cut in 1-inch chunks
4 stalks celery , cut into 1-inch pieces
4 garlic cloves, peeled
8 large pitted prunes, whole
1 tablespoon fresh rosemary, packed to measure
6 whole cloves
¼ cup dried porcini mushrooms, crumbled or chopped in small pieces
1 teaspoon whole black peppercorns
3 tablespoons extra-virgin olive oil
½ teaspoon sea salt, or more
1 cup white wine
2 cups Vegetable broth, or more as needed

Description

Roast Stuffed Breast Of Veal

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