Veal breast, ricotta, tomato and mozzarella

Name: Veal breast, ricotta, tomato and mozzarella
Prep time: 30 min
Cook time: 1 h
Yield: 6
Ingredients: 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

Ingredients

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

Recipe

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

Casteline Removable handle

$319.99

13/04/2021 15:00:37