Stuffed Veal Breast – 3

Grandmother’s classic, prepared in a refined way: Stuffed veal breast with long grain rice, roasted pine nuts, various herbs and Sbrinz.

Cook long grain rice in soup until soft. Roast the pine nuts. Finely chop onions and kitchen herbs, sauté in butter until soft. Add long-grain rice, stew briefly until soft. Stir in pine nuts and cheese. Stuff veal breast with mixture. Sew open end together using a large woolen needle and kitchen string. Season meat.

Heat olive oil in saucepan, brown meat heartily all around, then braise at low temperature with lid closed for about 2 1/2 hours. Pour white wine from time to time.

Serve with various vegetables.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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