Punta di petto di vitella ripiena, also known as stuffed veal breast, is a traditional dish from the Emilia-Romagna region in Italy. This delicious recipe can be found in various towns and communes of Emilia-Romagna, including Bologna, Modena, and Parma.
In Bologna, you can find this dish at Trattoria Anna Maria, a renowned restaurant known for its traditional Emilian cuisine. They serve a mouthwatering version of punta di petto di vitella ripiena, stuffed with a flavorful mixture of breadcrumbs, Parmigiano Reggiano cheese, garlic, and herbs.
In Modena, Osteria Francescana, a three-Michelin-starred restaurant, offers a modern twist on this classic dish. Their version includes a filling of foie gras, pistachios, and black truffle, elevating the flavors to a whole new level.
To prepare punta di petto di vitella ripiena at home, you can follow this recipe:
1. Start by preparing the filling. In a bowl, mix together breadcrumbs, grated Parmigiano Reggiano cheese, minced garlic, chopped parsley, salt, and pepper.
2. Lay the veal breast flat on a cutting board and spread the filling evenly over the surface.
3. Roll up the veal breast tightly and tie it with kitchen twine to secure the shape.
4. Heat olive oil in a large skillet and brown the veal on all sides.
5. Transfer the veal to a baking dish and roast in the oven at 180°C (350°F) for about 1 hour, or until the internal temperature reaches 65°C (150°F).
6. Let the veal rest for a few minutes before slicing and serving.
Punta di petto di vitella ripiena has been recognized with the PAT (Traditional Agri-Food Product) recognition, which guarantees its traditional production methods and quality. The specifications for this recognition include using veal from specific local breeds, such as Fassona or Chianina, and following Traditional Recipesss and cooking techniques.
Sources:
– “Trattoria Anna Maria” – www.trattoriaannamaria.it
– “Osteria Francescana” – www.osteriafrancescana.it
– “Punta di petto di vitella ripiena” – www.emiliaromagnaturismo.it