Veal breast pocketed and stuffed with a Parmigiano-rich filling, roasted slowly and sliced to show the mosaic. The old Parma second course that separates tourist menus from real ones.

Stuffed veal breast belongs to Parma's bourgeois Sunday kitchen: a cheap, fatty cut made grand with a filling of egg, Parmigiano, breadcrumbs and sometimes greens, sewn shut and roasted until sliceable. Gambero Rosso still singles out the version at Cocchi, and Osteria del 36 keeps it among its signatures. It is the dish to order where the menu is handwritten and the trolley still exists.

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Tasting and Biking Parma

Enjoy a easy bike tour to visit a Parmigiano Reggiano cheesefactory and see all production chain, to know the secrets of this great cheese and the huge storage with th...

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Make it at home

Serves Serves 63 hrIntermediate

Ingredients

  • 1.2kg veal breast with a pocket cut by the butcher
  • 150g breadcrumbs soaked in milk
  • 100g grated Parmigiano Reggiano
  • 2 eggs
  • 200g chard or erbette, wilted and chopped
  • Nutmeg, salt, pepper
  • Butter, a glass of white wine and broth for the roast

Method

  1. Mix the squeezed breadcrumbs, Parmigiano, eggs, greens, nutmeg and seasoning into a soft stuffing.
  2. Fill the pocket two-thirds full, then sew or skewer it closed; the filling swells.
  3. Brown the breast in butter, add wine, then roast at 160C for 2 hours, basting with broth.
  4. Rest for 20 minutes under foil before slicing thick.
  5. Serve warm with the pan juices, or cold the next day as Parma prefers in summer.

Editor tip. Do not overfill: two-thirds leaves room for the stuffing to expand without splitting the seam.

Common allergens: Milk, Egg, Gluten.