Roast veal stuffed with pumpkin and sausage

Good day everyone …. Do you need some tenderness?

Great so here I am with an easy, quick and soft recipe of roast veal stuffed with pumpkin and sausage.

Ingredients for 4 persons

• 1 veal spinach engraved in a pocket of about 500 gr
• 300 grams of already cleaned pumpkin pulp
• 2/3 sprigs of thyme
• 250 grams of sausage; if you like you can use spicy sausage
• 2 sprigs of myrtle
• 4 shallots
• 1 clove of garlic
• 1/2 glass of white wine
• 20 grams of butter
• 1 bunch of rucola
• extra virgin olive oil, salt and pepper

Preparation

Cut the sausage remove the casing and shell it; brown the sausage in a non-stick pan without using any oil. In another non stick pan, stew the pumpkin cut into small cubes with a drizzle of oil, the crushed garlic clove, the myrtle and a pinch of salt. When the pumpkin is soft, remove the garlic, the myrtle and add it to the sausage. Let it cook for 3-4 minutes, then turn off the stove.

Stuff the veal spinach with the pumpkin and sausage mixture, sew the opening with a needle and kitchen twine. Put it in a saucepan that can go in the oven, add the butter and a drizzle of oil and brown it. Add the finely chopped shallots, blend with the wine and season with salt and pepper. Add the sprig of thyme and continue cooking in a preheated oven at 180 degrees for 30 minutes. From time to time sprinkle with the cooking juices and turn it a couple of times.

Remove the meat from the oven, wrap it in aluminum foil and let it rest for 10 minutes. Cut the roast and serve with the rocket and the cooking juices.

Wine paring

With this delicious dish, for which I have to thank my friend Stefania, I would pare a not too tannic red  wine like the Valpolicella from the Paolo Cottini winery or a fresh and buttery white like the Friulano from the La Luna Storta winery

See you soon!

Elisa