Summary

Ingredients

• 1.6 kg veal (veal breast), with an incised pocket
• 500 g sausae meat
• 150 g bacon, chopped
• 2 bunches parsley, chopped
• 2 sprigs rosemary
• 2 chilli pepper (s)
• 3 slices toast bread
• some Milk
• salt
• pepper
• rosemary
• Paprika powder
• olive oil

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Instructions

1. Season the veal breast well inside.
2. Mix well the roast with the chopped bacon, chopped parsley, a sprig of chopped rosemary, the bread soaked in the milk and the chopped chilli and spices. Put the filling in the pocket and stick the pocket with toothpicks across the cut. Tie over the toothpicks with twine.
3. Season the roast well on the outside and place in an ovenproof dish. Drizzle with olive oil and sprinkle a sprig of rosemary on top. Cook slowly in the oven at approx. 140 ° for about 3.5 - 4 hours. The roast remains juicy on the inside and has a fine crust.