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Recipe details
Poitrine de veau farcie with Spinach and Pappardelle
A French poitrine de veau farcie: a spinach, egg, breadcrumb, and Parmesan filling is enclosed in a small boneless veal breast roast, oven-roasted with white wine, then served with buttery pappardelle. A dinner idea with ingredients and cooking steps in one place.
≈ 214 kcal/100 g · ≈ 1,293 kcal/serving
58 minMediumFrench
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
boneless veal breast285 g
pappardelle70 g
large egg1 pcs
baby spinach60 g
shallot, minced30 g
unsalted butter14 g
plain breadcrumbs15 g
olive oil15 ml
dry white wine60 ml
chicken stock60 ml
finely grated Parmesan20 g
kosher salt1.5 g
black pepper0.3 g
Cookware and utensils
Roasting pan
Large pot
Skillet
Mixing bowl
Kitchen twine
Instant-read thermometer
Directions
01
Heat the oven to 375°F (190°C).
Products
No products at this step
Action
heat
Time
5 min
Temperature
375°F (190°C)
02
Melt the butter in a skillet.
Products
unsalted butter — 14 g
Action
melt
Time
1 min
Temperature
medium heat
03
Sauté the shallot until soft.
Products
shallot, minced — 30 g
Action
sauté
Time
3 min
Temperature
medium heat
04
Wilt the spinach in the skillet.
Products
baby spinach — 60 g
Action
wilt
Time
2 min
Temperature
medium heat
05
Combine the spinach, egg, breadcrumbs, Parmesan, salt, and pepper in a bowl.
Products
baby spinach — 60 g; large egg — 1 pcs; plain breadcrumbs — 15 g; finely grated Parmesan — 20 g; kosher salt — 1.5 g; black pepper — 0.3 g
Action
combine
Time
2 min
Temperature
room temperature
06
Spread the filling over the boneless veal breast.
Products
boneless veal breast — 285 g
Action
spread
Time
2 min
Temperature
room temperature
07
Roll the roast around the filling and tie it with kitchen twine.
Products
boneless veal breast — 285 g
Action
roll
Time
3 min
Temperature
room temperature
08
Sear the tied roast in olive oil in a skillet.
Products
boneless veal breast — 285 g; olive oil — 15 ml
Action
sear
Time
5 min
Temperature
medium-high heat
09
Pour the white wine and chicken stock into the roasting pan.
Products
dry white wine — 60 ml; chicken stock — 60 ml
Action
pour
Time
1 min
Temperature
room temperature
10
Roast the tied veal breast until its center reaches 160°F (71°C).
Products
boneless veal breast — 285 g
Action
roast
Time
28 min
Temperature
375°F (190°C); internal temperature 160°F (71°C)
11
Rest the roast for 4 minutes.
Products
boneless veal breast — 285 g
Action
rest
Time
4 min
Temperature
warm
12
Boil the pappardelle in salted water until al dente.
Products
pappardelle — 70 g; kosher salt — 1.5 g
Action
boil
Time
7 min
Temperature
boiling water
13
Slice the rested roast and serve it with the pappardelle and pan juices.
Products
boneless veal breast — 285 g; pappardelle — 70 g
Action
serve
Time
1 min
Temperature
hot
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
