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Recipe details
Stuffed roasted boneless veal breast with pappardelle
A small boneless veal breast roast filled with spinach, shallot, egg, and herbs, roasted until tender, then sliced and served over buttered pappardelle with pan juices and stock. A dinner idea with ingredients and cooking steps in one place.
≈ 213 kcal/100 g · ≈ 800 kcal/serving
58 minMediumOther
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 breast170 g
pappardelle70 g
egg1 pcs
shallot, finely minced35 g
baby spinach, chopped30 g
unsalted butter14 g
low-sodium chicken stock120 ml
fresh thyme leaves1 tsp
kosher salt1.5 g
ground black pepper0.3 g
Cookware and utensils
Oven
Roasting pan
Skillet
Large pot
Colander
Kitchen twine
Instant-read thermometer
Directions
01
Heat the oven to 400°F (200°C).
Products
No products at this step
Action
heat
Time
5 min
Temperature
400°F (200°C)
02
Melt the butter in a skillet over medium heat.
Products
unsalted butter — 14 g
Action
melt
Time
1 min
Temperature
medium heat
03
Cook the shallot and spinach in the skillet until the spinach wilts.
