Veal breast, ricotta, tomato and mozzarella
Preparation time: 30 min
Cooking time: 1 h
- 3 lbs veal breast, cut open on its length
- 2 finely chopped shallots
- 1 chopped garlic clove
- 5 oz of ricotta
- 7 oz of capers
- 2 tsp of pine nuts
- 6 tomatoes
- 2 balls of mozzarella
- 1 tbsp butter
- Salt & pepper
Heat the sauté pan on medium heat with butter. Once melted, add shallots and garlic.
Cook for 5 minutes, stirring regularly, and add to a bowl with the ricotta, capers and pine nuts.
Season the opened breast and spread the mixture.
Roll up the breast and tie it with butchers twine.
Preheat the oven to 350°F (180°C).
Heat the sauté pan to 2/3 of the maximum power of your stove, and test the heat using the 'water drop' technique. Place the roast and brown all sides, then put in the oven for 1 hour.
Meanwhile, cut the tomatoes and mozzarella into slices and overlap them one on top of the other.
After 1 hour of cooking, add the tomatoes and mozzarella to the sauté pan and cook for 20 minutes.