Cook the 3 eggs, peel them.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Genoese veal breast ingredients: |
| For 6/8 people; Preparation time: 30 minutes. Cooking time: 1 h. 30 minutes.: 1,500 kg. Bonely veal chest and ready to fill 2 slices of mold of mold 2 spoons of milk 20 gr. of butter 1 onion 1 small male of veal 250 gr. Pork (Pescuezo) 50 gr. of Rallado Parmesan cheese 20 gr. of spinach 50 gr. from pistachos 1 egg, 1 sieve filter 1 box of prepared broth salt pepper |
Genoese veal breast ingredients:
2. Cook the veal mump, 10 minutes in salt water after cleaning it in cold water.
3. scald the spinach for 5 minutes, drain them carefully.
4. Go through the bread, the onion, the pig, the veal mold, the well-dragged spinach.
5. Found the onions on the butter without leaving them to brown.
6. moisten bread in milk.
7. Make a filling mixing: bread, onion, pig, veal molleja, spinach, peas, pistachios and cheese.
8. Add an egg.
9. Take salt and pepper.
10. Chop a shine of thyme, mix well.
11. Guarner with this filling the bag formed by the chest by introducing hard eggs there so that they are more or less in the center throughout the round.
12. Sew the openings carefully and tie it to obtain a kind of round.
13. Wrap it in the filter – sieve.
14. Do the broth, and add the bones removed by the butcher.
15. about to boil put the chest, lower the heat and boil 1 hour 30 minutes.
16. Drain and let cool.
17. It is served in ranches with a salad.
18. Note: For a more careful presentation.
19. Coat it when it is cold with a gelatin to the port and decorated with small parsley leaves. Carrot or tomato or cucumber slices, etc.
