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.