Cold Stuffed Roast Of Veal

Ingredients

• 6 tablespoons olive oil
• 1 tablespoon butter
• 2 medium-size onions, diced
• 4 diced garlic cloves
• 1 pound veal shoulder fillet, cut into 1/4-inch chunks
• 2 cans white tuna, packed in water, drained
• 2-ounce bottle of capers, rinsed and drained
• 2 tablespoons fresh lime juice
• 2 eggs
• 1 ½ teaspoons salt
• 1 ½ teaspoons pepper
• 5-pound rolled roast of veal
• 2 diced carrots, peeled
• 2 diced celery ribs
• 5 quarts chicken stock, fresh or canned

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    840 calories; 38 grams fat; 11 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 4 grams polyunsaturated fat; 27 grams carbohydrates; 1 gram dietary fiber; 11 grams sugars; 91 grams protein; 379 milligrams cholesterol; 1910 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Eight to 10 servings

Preparation

1. Preheat the oven to 400 degrees.
2. Heat two tablespoons of olive oil and the butter in a skillet. Add one of the diced onions and the garlic. Cook until translucent. Remove from heat and cool.
3. In a bowl, combine the veal chunks, tuna, capers, lime juice, eggs, salt, pepper, cooked onion and garlic and mix well.
4. Place the roast on a cutting board. Unroll and spread the stuffing evenly over the meat, leaving a one-inch border all around.
5. Carefully roll the roast, tightly wrapping it in a double thickness of cheesecloth, and tie it at one-and-a-half- inch intervals.
6. In a large pot, add four tablespoons of olive oil and the remaining diced onion, carrots and celery, cook for five minutes, add the roast and stock, bring to a boil, cover and place in the oven for one and a half to two hours.
7. Allow to cool to room temperature, then place, tightly covered, in the refrigerator overnight.
8. When ready to serve, slice into quarter-inch slices.

2 hours 30 minutes