Posts Tagged ‘meat recipes


Stuffed Veal Breast

[Walter Potenza – straordinario Chef Italiano – has once again graciously agreed to share a recipe with us. It follows his original, except for one change to make it kosher. CS]

Stuffed Veal Breast

Photo by: Walter Potenza

Photo by: Chef Walter Potenza


  • 1/3 cup fresh Italian parsley, washed and chopped
  • 4-6 cloves garlic, finely minced
  • 3-4 tablespoons extra virgin olive oil
  • 1/2 teaspoon Hungarian paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon freshly grated black pepper
  • 1 1/2 cups Italian style bread crumbs
  • 1/3 teaspoon oregano flakes
  • 1/3 teaspoon basil flakes
  • 1/4 teaspoon red pepper flakes
  • pinch of powdered sage or Bell Seasoning
  • pinch of salt
  • 1/4 cup Daiya Mozzarella Style Shreds (pareve/vegan)*
  • 1/4 cup black oil cured olives, pitted and finely chopped


  1. Pour olive oil into a medium bowl. Add herbs, chopped garlic, and other stuffing ingredients except bread crumbs and cheese.
  2. Allow to sit 10 minutes to infuse the herbs.
  3. Stir in the cheese and bread crumbs. Mixture should be a consistency which allows you to make a smooth round ball out of the stuffing which doesn’t break apart and yet it should not be too liquid to hold this shape.
  4. If mixture is too dry, stir in a few tablespoons of hot water or chicken broth at a time until you’ve reached the right consistency.
  5. If mixture is too liquid, add a few tablespoons of bread crumbs.

Preparing the Veal:

  • 1 4-5 lb veal breast with pocket
  • olive oil spray
  • garlic powder
  • onion powder
  • paprika
  • salt
  • pepper
  1. Have the butcher make a large pocket in the side of a 4-5 lb veal breast. Rinse the veal and dry. Open the pocket and pat on the stuffing, with the largest portion in the center. Close the pocket with wooden toothpicks, tie shut with kitchen twine, or simply leave as is.
  2. Brush or spray the veal breast thoroughly with olive oil spray. Sprinkle with with a light coating of garlic powder, onion powder, paprika, salt, pepper.
  3. Roast at 300°F degrees for 2 1/2 to 3 hours, or until tender and juice no longer runs pink, spraying every 45 minutes or so with olive oil spray.
  4. It’s better to slightly undercook this than to overcook, because if the veal is overcooked it will become tough and dry. If you suspect the veal is nearly cooked but hasn’t browned yet, spray with olive oil one last time, turn up the heat to 375°F and finish it for 10-15 minutes to brown.
  5. Sprinkle with a light dusting of paprika down the center and garnish with minced fresh Italian parsley.

Enjoy, gentle reader, enjoy!

* Daya Mozzarella Style Shreds (pareve/vegan)

This product is dairy, lactose and casein free, gluten and soy free, cholesterol free. It melts and stretches.

Walter Potenza


Green Vegetable and Lamb Stew

Lamb comes from sheep under 1 year;  from 3 to 5 month old they are called spring lamb. The meat of spring lamb is pale pink and mild, lamb from older sheep is of a darker pink and has a stronger flavor. Though most lamb is grass-fed for good flavor, the lamb from sheep that graze on salt-marshes has a very distinctive taste. I always liked lamb, and when a Persian friend gave us this recipe we just had to make it. It was truly, superlatively, tasty!

Green Vegetable and Lamb Stew


Serves 6


  • 1 1/2 pounds boneless stewing lamb
  • 1 large onion, finely chopped
  • 1/3 cup oil
  • 1 teaspoon turmeric
  • 1 1/2 cups water
  • 1/4 cup lemon juice
  • salt
  • freshly ground pepper
  • 1 1/2 cups diced potatoes
  • 1 cup chopped spring onion tops
  • 1 1/2 cups chopped spinach
  • 1/4 cup chopped coriander
  • 1/2 cup chopped parsley1/4 cups
  • 1/2 garlic clove, crushed


  1. Trim meat and cut into 3/4 inch cubes.
  2. In a heavy pan gently fry onion in half of the oil until transparent. Add turmeric and fry for 2 minutes longer.
  3. Increase heat, add meat cubes and stir over high heat until meat changes color and begins to brown. Reduce heat.
  4. Add the water water and lemon juice, salt and pepper to taste. Cover and simmer gently for 1 1/2 hours or until meat is just tender. Time depends on type of meat used.
  5. Heat remaining oil in a large frying pan and add potatoes. Fry over high heat until lightly browned. Add to stew, leaving the fat in the pan. Cover and simmer for 10 minutes.
  6. Add greens to pan and fry over medium heat until wilted. Add to sauce, add the half garlic clove, cover and simmer for an additional 20 minutes or until meat and potatoes are tender. Adjust seasoning and serve.

Enjoy, gentle reader, enjoy!


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