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Picaia: punta al forno ripiena

Parma - PR


breast of veal 1,2 kg
olive oil half cup
white wine half a litre
fresh rosemary, 1 clove of garlic
water half a litre
breadcrumbs 100 gr.
grated Parmesan cheese 100 gr.
eggs 3, salt, broth 1 glass

Prepare the stuffing by pouring on the breadcrumbs hot broth, stir it then let it cool down.
Combine it with the eggs, grated Parmesan cheese, a pinch of salt and mix well. Make a pocket in the breast of veal and fill it with the stuffing.
Stitch the pocket closed with kitchen string and place it in a large pan with oil, rosmary, salt and garlic.
Pour also water and wine and bake it in the oven for 90 minutes, 200° degrees.

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