Daily Recipe 01/30/03 : Stuffed Veal, Genoese Style
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Stuffed Veal, Genoese Style recipe today with the daily updated recipe from NYC Chef Dr. Delicious. Recipes from an Italian, French, or Haute Cuisine Collection.  Recipes include Chocolate Desserts, Fruit, Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta.  Edited by New York City Chef.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 01/30/03 : Stuffed Veal, Genoese Style
"Stuffed Veal, Genoese Style" 
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1 veal stomach (3 1/4 pounds)
1/2 pound veal
10 ounces calf's brains
2 tablespoons butter
1/4 cup olive oil
1 clove garlic, chopped
Salt and pepper
8 eggs
Grated Parmesan cheese
2 ounces shelled pistachio nuts
Boiling clear stock
2 pounds veal casing

Ask the butcher for a clean stomach from a calf. Wash the veal and brains and cut them into pieces. Heat the butter, oil and garlic in a small saucepan and sauté the veal and brains, seasoning them with the salt, pepper and marjoram. Brown the meat lightly. Put it through a grinder into a large bowl. Beat the eggs well with a little salt and enough grated Parmesan cheese to make a thick consistency.  Add this and the whole pistachio nuts to the ground meat.  Stir gently, and when all the ingredients are well mixed, fill the calf's stomach with the mixture.  Leave some space at the opening to allow the stuffing to expand during the cooking. Wrap the stomach in a linen cloth, tie it and place it in a pot of boiling clear stock.  Reduce the heat and simmer for nearly 3 hours.  Cool the stuffed veal in the stock. When the veal has cooled, remove it from the linen cloth and wrap it tightly with the veal casing. Re-roll the stuffed veal in the linen cloth and refrigerate for several hours before slicing into thin pieces.  If desired stuffed veal can be eaten hot. Serves 6 to 8.
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