INGREDIENTS FOR 6 PERSONS:
900 gr of veal pocket (chest)
-2 bay leaves
-200 gr beets
-3 tablespoons of peas
-2 tablespoons of pine nuts
-40 gr of Grana Padano cheese
-at least 2 tablespoons of minced marjoram
-100 gr bread crumbs (optional)
Boil, squeeze and chop the chard, add the grated parmesan, the pine nuts, the peas and the marjoram, mix salt and pepper.
Stuff the pocket.
Prepare the broth with onion, carrot and 2 bay leaves, dip the meat in the broth leaving it to simmer for two hours, piercing the surface of the meat from time to time, when no more liquid comes out of the holes is cooked.
Slice and serve at room temperature.
22 February 2019