Salty cake of grilled zucchini, pine nuts and herbs
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Roasted stuffed with pumpkin and sausage
ingredients
servings
8
Veal pocket
800 grams
Pumpkin
300 grams
Pork sausage
250 grams
Garlic
1 wedge
White wine
1 glass
Vegetable broth
to taste
Extra virgin olive oil
to taste
Iodized salt
to taste
Pepper
to taste
Dried thyme
to taste
Type 00 wheat flour
1 spoon
second courses from Italy
Roasted stuffed with pumpkin and sausage
Roasted stuffed with pumpkin and sausage
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A tasty roast with an autumnal flavor.
preparation
step 1
Choose a nice piece of calf and put it in your pocket. Remove the sausage gourd and grind it, then pluck it in a pan without fat.
step 2
In another pan fry the pumpkin cut into cubes, with a clove of garlic. Salty, pepper and add the thyme and let it cook slowly for about twenty minutes, squashing the squash with a fork
step 3
Remove the garlic, combine the sausage and flavor a few minutes before turning off the fire.
step 4
In a glass, blend an olive oil with salt, pepper and thyme. Brush the oil on the meat to flavor it, massaging it well.
step 5
Fill the meat with filling of pumpkin and sausage, then sew the opening with needle and kitchen string.
step 6
Grind the roast in a pan suitable for baking in the oven. Seal the meat well on all sides, then smooth with white wine.
step 7
Transfer the roast into the oven to 180 ° for 40 minutes, wetting it occasionally with vegetable broth.
step 8
Filter the cooking surface and cook it in a frying pan with a tablespoon of flour to form a cream.
step 9
Cut the roast into slices and accompany it with the cream from the cooking bottom.
