Baby Spring Stuffed Breast of Veal

Hello Gardener News readers. After what has been a mostly uneventful winter, I am looking forward to the warmer weather and longer days of spring with a change in menus to reflect the new season.

This month, I am sharing my recipe for Baby Spring Stuffed Breast of Veal. Growing up, stuffed breast of veal was an Italian American kitchen standard. It was often the dinner of a large family with limited finances.

The veal breast was little more than the thin remains of meat along the ribs of the calf after all the good pieces were removed. Back in the day, that remaining breast was one of the most inexpensive cuts in the butcher shop. To make it something more substantial, you would have the butcher slice a “pocket” between the bones and the thin layer of flesh. Then, the talent of the kitchen (mom or grandma) would work her magic to make a delicious family meal.

The ingredients needed for this dish include 5 lbs. of veal breast, 1 lb. ground beef or pork or mixed, 1 cup of stale bread or Progresso Italian bread crumbs, 2 cups of chopped spinach, 1 glass of milk, 1 shallot, 2 cloves of garlic, chopped parsley, 1 egg, 1 tsp each of rosemary, thyme, and oregano, 1/8 cup of grated parmesan cheese, 1 glass of white wine, salt, pepper and extra virgin olive oil.

Directions are easy to follow. First, start preparing