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Home page>Tips & recipes>Recipes>Veal breast, ricotta, tomato and mozzarella
Veal breast, ricotta, tomato and mozzarella
Preparation30 minutes
Cooking1 hour

Veal breast, ricotta, tomato and mozzarella


  • 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


1 Heat the sauté pan on medium heat with butter. Once melted, add shallots and garlic.

2 Cook for 5 minutes, stirring regularly, and add to a bowl with the ricotta, capers and pine nuts.  

3 Season the opened breast and spread the mixture.

4 Roll up the breast and tie it with butchers twine.


Preheat the oven to 350°F (180°C).


5 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.

6 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.

Cristel products used for the recipe

Sauté-pan with Lid - Cristel USA
Sauté-pan with Lid
Casteline Removable handle
30/11/2021 09:39:03