This is a beautiful presentation and makes a perfect company dish. Have the butcher prepare the breast for stuffing by slicing a horizontal pocket along the bones (between the meat and the bones) and cutting through the rigid cartilage between the rib bones from underneath the breast (not the meat side) without cutting into the meat. This cracks the bones, which will make carving the roast easier. You will need a pan that is at least 17 x 11 1/2 inches to accommodate the entire veal breast. When made without pancetta or bacon, this is a typical Eastern European dish.
Heat in a medium skillet over medium-low heat:
2 tablespoons olive oil
Add:
2 medium onions, finely chopped
1 clove garlic, minced
Cook, stirring often, for 15 minutes. Add:
4 ounces pancetta thinly sliced and cut crosswise into 1/4-inch pieces (optional). or bacon
Cook until the pancetta browns, 6 to 8 minutes. Remove the mixture to a large bowl. Add to the onion mixture:
7 cups fresh breadcrumbs
2 tablespoons water
1 tablespoon red wine vinegar
2 large eggs, lightly beaten
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh sage
1 tablespoon fresh thyme leaves
Salt and ground black pepper to taste
Mix thoroughly. Place in a large roasting pan:
6 carrots, peeled and sliced
4 leeks (white and green parts), cleaned thoroughly and quartered
Position a rack in the lower third of the oven. Preheat the oven to 325┬░F.
Pat dry:
1 whole veal breast (12 to 14 pounds), prepared for stuffing by butcher
Season the meat with:
Salt and ground black pepper to taste
Fill the pocket with the stuffing, spreading it in an even layer. Place the breast in the roasting pan. To keep the breast moist during roasting, brush with olive oil or arrange on top of the meat:
12 ounces pancetta or bacon, thinly sliced (optional)
Roast, uncovered, until the exterior is deeply browned and the inside is no longer pink when you make a small incision near the bone, 2 1/2 to 3 hours. Remove the meat to a platter and let stand for 15 to 20 minutes. Remove the carrots and leeks to a bowl with a slotted spoon, spoon the fat from the pan juices, and add:
2 cups dry white wine
Set the roasting pan over high heat and bring to a boil. Reduce the heat and simmer until the sauce is reduced by half. Slice the veal and spoon the sauce over the slices. Serve with the roasted carrots and leeks if desired.
