The stuffed veal pocket (also known as flank) is a timeless classic of Italian cuisine. The veal pocket, chosen for its tenderness and ability to hold the filling, in this recipe is stuffed with eggs and Parmesan cheese. Once filled, the meat is sewn closed with needle and thread, then slowly cooked in tomato purée. The gentle and prolonged cooking makes the veal pocket soft and succulent.
With the sauce obtained from cooking the flank, you can dress fantastic gnocchi alla sorrentina, making sure to reduce it a bit.
Serve the meat with flavorful side dishes to create a balanced and satisfying meal:
- Difficulty: Medium
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Stovetop, Slow Cooking
- Cuisine: Italian
Ingredients
- 2.2 lbs veal flank
- 1.5 quarts tomato purée
- to taste salt
- Half onion
- to taste extra virgin olive oil
- 5 eggs
- 1/4 cup grated Parmesan cheese
- 1 glass white wine
Steps
To prepare the stuffed veal pocket, first, focus on the filling: in a bowl, break the eggs, add the grated Parmesan cheese, a couple of pinches of salt, and whisk everything until you get a smooth and homogeneous mixture.
Take the veal pocket (which your butcher will have incised), fill it with the filling, and seal the opening well by sewing with needle and thread. Try to close it well to prevent the filling from escaping during cooking.
In a pot, pour a couple of tablespoons of oil, add the onion, and let it brown over low heat. Add the veal pocket and let it brown well on all sides. Then, deglaze with white wine, and when it has evaporated, add the tomato purée. Salt to taste and cook over low heat for a couple of hours.
Once cooking is finished, remove the veal pocket from the sauce, place it on a cutting board, remove the string, and cut it into slices. Arrange the slices on a plate and dress them with the sauce: the meat is ready to be served.
Storing Stuffed Veal Pocket
The flank and the sauce can be stored in the refrigerator, in an airtight container, for a couple of days. When serving, just reheat them for a few minutes in a pan.
