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Stuffed roast veal (Tasca di vitello)

Category Meat, poultry & game

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  • 1h
  1. 800 g roast veal to stuff
  2. 4 slices stale bread
  3. 200 ml milk
  4. 1/2 bunch parsley
  5. 150 g mortadella, in one piece
  6. 150 g salsiccia, raw
  7. 150 g minced meat (beef)
  8. 2 eggs
  9. salt, pepper
  10. 2 hard-boiled eggs
  11. 1 clove of garlic
  12. 200 ml white wine

1. Remove the roast veal from the fridge about 30 minutes before you intend to prepare it.

2. Cut the bread into small cubes and soak in milk. Finely chop the parsley. Cut the mortadella into small cubes. Remove the skin from the salsiccia.

3. Squeeze out the bread cubes, mix everything together with minced meat and eggs and season well.

4. Fill the roast veal with the stuffing and place the hard-boiled eggs in the stuffing, leaving a little space between them. Close the roast veal up with toothpicks or secure with kitchen twine.

5. Heat the pot on highest level up to the roasting window, switch to a low level and roast the roast veal on all sides.

6. Peel the garlic and cut finely, add together with the white wine, cover with the Secuquick softline and close.

7. Heat the pot on highest level up to the turbo window, switch to a low level and cook for about 20 minutes in the turbo area.

8. At the end of cooking time, put the pot in the inverted lid and allow it to depressurize by itself. Remove the roast veal and reduce the sauce to about a quarter, uncovered.

9. Carve the roast veal into thick slices and serve with the sauce.


  • This recipe requires a piece of roast veal that can have a large “pocket” cut into for the stuffing. It is best to ask a butcher for a suitable piece.
  • Any raw farmer’s sausage can be used instead of salsiccia.

This recipe has been tested and approved by AMC.

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