Have your Wagshal’s butcher trim a 6 pound, 4 rib, center-cut, bone-in veal breast of excess fat, cut a pocket into it and crack the large, flat chine bone to which the ribs are attached to make carving easier. Hector did an AMAZING job at the Market yesterday for this Just Simply… Cuisine recipe!!!
Remove your air-chilled veal breast from the fridge about a half hour before cooking.
Preheat oven to 400 degrees.
Make the stuffing. In a large bowl, mix together the following ingredients…
½ cup dried Porcini mushrooms, hydrated, hand squeezed and chopped coarsely
1 sweet Italian sausage, casing removed and pan seared
1 cup coarse bread crumbs, toasted
½ cup Pecorino cheese, grated finely
2 anchovies packed in olive oil, rinsed and chopped finely
3 large garlic cloves, minced finely
1 Tablespoon fresh flat Italian parsley, chopped finely
1 Tablespoon fresh sage, chopped finely
1 teaspoon red pepper flakes
Generous drizzle of extra virgin olive oil
Sea salt flakes and freshly ground white peppercorns to taste
Just before cooking, fill the pocket of the veal with the stuffing and skewer the opening closed. Rub it with sea salt flakes, freshly ground white peppercorns and extra virgin olive oil.
Place the stuffed veal ribs down on a rack in a large, heavy roasting pan.
Cover the pan loosely with aluminum foil, place in the oven and roast for 1½ hours. Remove the foil and continue to roast for another half hour or so or until the top is crisp and brown.
Transfer the roast to a large carving board, cover loosely with foil and let rest for 10 minutes.
Slice the roast into portions, cutting down between the ribs. Arrange the slices, each with a rib and stuffing, on a warm serving platter and anoint with the juice of half a lemon. Season with sea salt flakes and freshly ground white peppercorns and garnish with chopped flat Italian parsley. For smaller portions… cut the meat and stuffing away from the bone and divide it in half.