- Hand prepared using welfare friendly Dutch veal
- Stuffing features our own steak and pork mince - made from the offcuts of our premium steaks and roasts
- Easy cooking instruction following Dina's recipe
Price per kg:
- 1 Punta Ripiena, 1kg
Part of our range of authentic Italian dishes, straight out of the family cookbook of 'Nonna' ('Nana') Gagliardi! To find out more about these original family recipes, click here.
Remove defrosted meat from its packaging, pat dry with kitchen paper and allow the meat to come to room temperature for up to 15 minutes before cooking. Place the roast in an ovenproof roasting tin and rub ½ tsp salt and 1 tsp mustard all over the skin, add a little oil to the bottom of the tin and roast in a pre-heated oven at 200 C / Fan 180 / Gas 6 for 20 minutes. Add 1 chopped onion and 80g finely diced celery to the tin and continue cooking for 20 minutes. Deglaze with 200 ml white wine and continue cooking for 20 minutes. Add 250 ml light chicken or vegetable stock and continue cooking for 30 minutes. Remove the meat, cover with foil and set aside to rest. Mix the sauce with a hand blender and sieve into another pan then place on the hob and reduce until the sauce thickens. To serve, carve the meat and arrange on preheated plates and serve with the sauce.
Please Note: Ensure the product is piping hot throughout. Do not reheat once cooked. Slice across the grain of the meat for even slices of tender meat, complete with stuffing.
Serving Suggestion: Serve hot with warm Pepperonata and mashed potatoes with olive oil.
Allergen Advice: for allergens including cereals that contain gluten see ingredients in BOLD CAPITALS
Veal Breast (50%), Beef (25%), Pork (8%), Parmesan (8%) (MILK), Water, EGG, Salt, Parsley, Garlic, Black Pepper.