Name: Roast belly of veal with cep and Parmigiano Reggiano
Total time: 1 h
Ingredients: 1 veal belly, cut to form a pocket (ask your butcher); 400g of Parmesan; 200g of breadcrumbs; 125ml of dry white wine; 50g of cep mushrooms, dried; 3 sprigs of rosemary, leaves picked; 3 garlic cloves, peeled and trimmed with any green core removed; 2 eggs; 1 handful of sage leaves; 1 tbsp of white wine vinegar; 1 shallot; 1/2 vegetable stock cube; sea salt; extra virgin olive oil; tomato purée; freshly ground black pepper; freshly grated nutmeg

Roast belly of veal with cep and Parmigiano Reggiano

by Nancy Anne Harbord

Ingredients

Fresh Meat

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

Cheese

400g of Parmesan

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