The roast is a true classic of Italian cuisine ... and especially for Sunday lunch with family and friends and for the holidays. Among the various existing versions, I have already dealt with the artichokes to to mushrooms, nuts to and a variation on the theme, or a pocket.
few days ago but I cooked this stuffed roast chestnuts.
used only as accompaniment. This time I filled a big slice of veal
(obtained from bell) with chestnuts.
Obviously if they had just put the chestnuts the result would be disastrous for this we must incorporate the filling with a filling. Personally I have made with the ground veal, eggs and Parmesan, but there may be other variations according to taste (with salami or without cheese or pork and sausage) and the important thing to be careful not to cover the delicate flavor of chestnuts. Finally
to go to cooking, the best in these cases and to the pan (when they are sliced \u200b\u200bso thin the oven too dry in my opinion) first with a little oil for browning and water, wine and spices to go ahead (about 1 hour and half). I also joined a few chestnuts from the start then to get the cream (whipping with the gravy) to merge the slices, but it's also nice to leave some soft only, to join the last 10 minutes of cooking, then the plate for garnish .
Bon Appetit!
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