The stuffed Genoese veal pocket is a traditional dish of Ligurian cuisine, known for its history and distinctive filling. This recipe has been passed down from generation to generation, and every Genoese family has its own particular version.
The preparation of the Genoese veal pocket starts with a veal pouch or flank steak, which is stuffed with a filling made from minced meats (such as veal pulp, brain, sweetbreads, breast) along with vegetables like onions, carrots, and other ingredients like eggs, aromatic herbs such as marjoram, and pine nuts.
Once filled, the veal pocket is stitched on the open side and then slowly cooked in a broth, to make the meat tender and juicy.
After cooking, the pocket is cooled and sliced before being served.
Although the original recipe involved using parts of veal considered poor, like brain and testicles, today tastes have changed, and many families use veal mince and mortadella for the filling.
However, the essential element remains marjoram, a characteristic spice of Ligurian cuisine.
Another peculiarity of the stuffed Genoese veal pocket is that it is often prepared the day before consumption, allowing the dish to rest in the refrigerator and become more compact and flavorful when served.
In some versions, the filling may also include mushrooms, pine nuts, and peas, in addition to the classic vegetables.
And there are those who ask the butcher for a pocket of a certain weight, in order to properly dose the amount of filling.
The stuffed Genoese veal pocket is considered a poor dish in its origin, but over time it has become rich in flavors and colors, and a true symbol of Ligurian culinary tradition.
- Difficulty: Medium
- Cost: Cheap
- Rest time: 3 Hours
- Preparation time: 1 Hour
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Region: Liguria
- Seasonality: All seasons
Ingredients for Stuffed Genoese Veal Pocket
- 3.3 lbs veal (veal flank or pocket)
- 7 oz ground veal
- 3 eggs (medium)
- 1 onion
- 1 carrot
- 7 oz veal brains
- 1 stalk celery
- 3.5 oz peas (frozen or fresh)
- 1.75 oz grated Parmesan cheese
- 1.75 oz pine nuts
- 1.75 oz mortadella
- 1.75 oz dried mushrooms (optional)
- 2 cloves garlic
- 3 sprigs marjoram
- 3 tbsps extra virgin olive oil
- to taste salt
- 1 pinch black pepper
- 1 pinch nutmeg
Preparation of Stuffed Genoese Veal Pocket
If you want to use them, start rehydrating the dried mushrooms in warm water for at least 30 minutes. Then drain and chop them finely.
In a pan with 2 or 3 tablespoons of oil, sauté the chopped onion, diced celery, and carrot with a drizzle of oil.
Add the peas and let cook for about 10 minutes.
Meanwhile, in a bowl, mix together the ground veal, finely chopped brains, mushrooms, mortadella, pine nuts, Parmesan, vegetable sauté, beaten eggs, marjoram, nutmeg, salt, and pepper.
Mix well until you obtain a homogeneous mixture.
Fill the veal pocket with the prepared mixture, being careful not to overfill it to prevent it from breaking during cooking.
Sew the opening of the pocket with kitchen needle and thread, ensuring it’s well sealed.
In a large pot, bring to a boil plenty of salted water with the addition of a clove of garlic, a few sprigs of marjoram, and a drizzle of oil.
Immerse the pocket in the pot and let it cook over low heat for about 3 hours, turning it occasionally to ensure even cooking.
Once cooked, remove the pocket from the pot and place it on an inclined plane, placing a weight on top for about 2-3 hours.
This allows excess liquids to drain out, ensuring a perfect cut of the Stuffed Genoese Veal Pocket.
How to store the Stuffed Genoese Veal Pocket
You can store it in the refrigerator well covered with cling film for 2 or 3 days, either sliced or whole.
Other Recipes
If you want to see other types of recipes you can return to HOME
