Ingredients
- 4 slices bread, from the previous day
- 200 ml milk
- 1/2 bunch parsley
- 150 g mortadella, in one piece
- 150 g salsiccia/raw sausage
- 150 g minced meat, e.g. beef
- 2 eggs
- salt, pepper
- 800 g roast veal for filling
- 2 hard-boiled eggs
- 200 ml white wine
- 1 clove garlic
Preparation
1. Cut bread into small cubes and soak in milk. Finely chop the parsley. Cut the mortadella into small cubes. Press the sausage meat out of the gut.
2. Squeeze out the bread and mix well together with the minced meat and eggs, season.
3. Fill the roast with the stuffing, place the hard-boiled eggs in the stuffing at a distance. Sew the roast tightly with a few stitches of kitchen thread (see note in the tips).
4. Place pot on Navigenio and set it at level 6. Switch on Audiotherm, fit it on Visiotherm and turn it until the roasting symbol appears. As soon as the Audiotherm beeps on reaching the roasting window, set at level 2 and roast it from all sides without using a lid.
5. Add white wine and garlic clove and close with Secuquick.
6. Set Navigenio at "A". Enter approx. 20 minutes of cooking time in the Audiotherm and cook in the turbo area.
7. At the end of cooking time, place Secuquick into the inverted lid and leave it to depressurize by itself. Take out the roast, reduce the cooking liquid without lid to about a quarter at level 6.
8. Cut the roast veal into thick slices and serve with the cooked sauce.
Tip
- For this recipe you will need a roast veal into which a large pocket can be cut so that there is enough space for the filling. It is best to ask your butcher for a suitable piece. If you do not have a suitable needle for sewing, you can also use a small pointed knife to make holes in the meat at the seam, insert tweezers and pull through the thread. This way you can close the roast tightly with approx. 6 to 8 knots.
- The roast veal goes well with mashed potatoes.
This recipe has been tested and approved by AMC.
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