Roast belly of veal with cep and Parmigiano Reggiano

by Nancy Anne Harbord
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Ingredients

Fresh Meat

  • 1 veal belly, cut to form a pocket (ask your butcher)

Cheese

  • 400g of Parmesan

Store Cupboard

  • 200g of breadcrumbs
  • 3 sprigs of rosemary, leaves picked
  • 2 eggs
  • 1/2 vegetable stock cube
  • sea salt
  • tomato purée

Beverages

  • 125ml of dry white wine

Salad & Fresh Herbs

  • 50g of cep mushrooms, dried

Fruit & Vegetables

  • 3 garlic cloves, peeled and trimmed with any green core removed
  • 1 shallot

Spices & Dried Herbs

  • 1 handful of sage leaves
  • freshly ground black pepper
  • freshly grated nutmeg

Oils & Vinegars

  • 1 tbsp of white wine vinegar
  • extra virgin olive oil