Preparation / Directions:
Assemble and attach food grinder with coarse grinding plate. Turn to speed 4 and grind ham, bacon, onion, and garlic. Heat 1 tablespoon olive oil in a 12-inch skillet. Add ground mixture and saute 4 minutes. Add parsley and basil and cook 3 minutes longer. Remove from heat and set aside.
Wring spinach in a towel until very dry. Assemble and attach clean food grinder with coarse grinding plate. Turn to speed 4 and grind spinach and bread into bowl. Add ham mixture, parmesan cheese, egg, salt, and pepper. Attach bowl and flat beater. Turn to stir speed and mix 30 seconds.
Stuff pocket in veal breast with ham/spinach mixture. Secure pocket with string or skewers. Rub meat with remaining olive oil and sprinklw with remaining basil and thyme.
Brown stuffed breast in a large oven-proof pot over medium heat. Add wine and bring to a boil. Cover and bake at 375 F for 2 to 2 1/2 hours, or until meat is tender at the pricking of a fork.
Transfer meat to a cutting board, rib bones facing up. Remove string or skewers. With a sharp knife, work the ends of the ribs loose and discard them. Put the meat on a warm serving platter, skin side up, and carve into thin slices, cutting on a slant toward the backbone. Serve immediately.
|
