Punta Ripiena

Breast of veal with a delicious savoury stuffing



Availability: In stock

£17.00
PRICE PER KILO: £17.00
CODE: V375
 
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  (6 reviews)     
Mild and sweet breast of veal, rolled around a savoury beef and pork stuffing, made extra tasty with parmesan, parsley and a hint of garlic. This speciality from the North of Italy has been kitchen ready prepared by our butchers and cooks within 90 minutes following Dina’s cooking instructions.

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.



  • 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
Box Contains:

    • 1 Punta Ripiena, 1kg

SERVINGS    
 
3-4
Free delivery on all orders over £80.00
Store below -18ºC
For best results, cook from frozen
If choosing to defrost, this should take 18 hours in the fridge.
Store below 5ºC once defrosted and use within 24 hours.
Ingredients:
Veal Breast (50%), Beef (25%), Pork (8%), Parmesan (8%) (MILK), Water, Egg, Salt, Parsley, Garlic, Black Pepper.

Nutritional Values: Typical per 100g: Energy: 677 kJ / 162 kcal, Fat: 8.2g, of which saturates: 4.1g, Carbohydrates: 0.1g, of which are sugars 0.02g, Fibre: 0.05g, Protein: 21.8g, Salt: 0.5g.

Allergy Advice: For allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.


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
200ºC/Fan 180º 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.


50% of customers liked this product (6 reviews)

Posted Rating Comment Company Comment
23-Sep-2016   
Very tasty using receipe provided with additional white wine, onion and celery.
03-Jul-2016   
Excellent
13-May-2016  
Too much stuffing,not enough veal was not very enjoyable. We’re sorry the Punta Ripiena wasn't to your taste, but we really appreciate your feedback.  

We have now been in touch and resolved this to your satisfaction, but please let us know if we can be of any further assistance.
13-May-2016  
Very disappointing. Despite cooking and resting exactly as recommended, this steak was tough. I will not be reordering, We’re sorry the Punta Ripiena wasn't to your taste, but we really appreciate your feedback. 

Please do get in touch if we can be of any assistance, our friendly customer service team are available on 01467 629666. 
12-May-2016  
Disliked product no taste We’re sorry the Punta Ripiena wasn't to your taste, but we appreciate your feedback.  

We have now been in touch and resolved this to your satisfaction, but please let us know if we can be of any further assistance.
03-May-2016  
Very tasty but not for me. I preferred this cold and in a sandwich. Will not buy again.
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