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    Veal Breast Scarpiello

    Source of Recipe

    I adapted from Chicken Scarpiello recipe

    Recipe Introduction

    Wonderfully tender and zesty. The leftovers from the pot make a terrific soup base

    List of Ingredients

    1 veal breast (about 3#)
    1 lbs. Sweet Italian sausage
    5 pieces bread, cubed
    cup chopped onion
    12 cups water
    1 celery rib
    1 carrot
    1 small onion
    2 garlic clove
    4 sprigs parsley
    1 bay leaf
    cup olive oil
    1 red pepper, cut in small pieces
    1 lg yellow onion, cut, lengthwise, into
    1/4" slices
    1 ts minced garlic
    1/2 c veal broth
    1/2 c dry white wine
    1/2 c pepperino peppers
    1/2 c balsamic vinegar
    1/2 ts dried oregano
    6 potatoes


    Remove rib bones. Brown ribs in large Dutch oven in 400 degree oven for 1 hr. Place on top of stove. Add water, celery rib, carrot, onion, parsley, bay leaf and garlic and cook over medium heat until reduced to volume
    Break sausage up into small pieces in frying pan. Saute lightly. Put aside sausage pieces. Place the other half in bowl with cup onion, cup stock and bread cubes and mix.
    Spread stuffing on half veal breast. Cover with other half. Tie up with kitchen thread. Brown in olive oil on all sides.
    Place in crock pot. Saute red pepper, onion and garlic lightly. Place over veal. Add sausage and remaining ingredients to crock pot. Add quartered potatoes after 2 hrs. Cook on high for 6 hours.
    Remove veal. Cut and remove threads tying roast together. Let cool slightly. Remove as much juice as possible and skim off fat. Slice and serve with residue of sausage meat and potatoes in pot and juices.




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