I did say 2 kilos, didn’t I?

Last Wednesday was O’s birthday and, since it was a weekday, we decided to celebrate on Sunday with his family and Luigi’s godparents.

Since I like to cook for everyone, but haven’t really had the time since Luigi was born, and since it was to be the first pranzo in our new apartment, I wanted to make something special.

I knew what I would be making as the first course.  I’ll share the recipe with you once I get my computer back.  For the second, course, I was wracking my brains to come up with something good that I hadn’t made before, when I remembered a recipe that Judith posted a few months ago that I had been wanting to try.  (By the way, Judith has lots of great recipes.  This isn’t the first time I’ve used one.  She has a nifty search engine on her site too to help you find what you’re looking for, so head on over and check it out.)

It was then decided, I would be making stuffed veal breast for the second course and after a few emails to Judith to make sure I had the ingredients right, I had my shopping list and was all set.  Off I went to the butcher on Saturday morning to get my veal breast (rollé di vitello), sausage and prosciutto crudo.  (That’s Judith’s picture above, not mine.  Although mine was pretty too.)

What I didn’t take into account is that the names of things are not always the same from region to region.  For example, here vitello is beef.  If you want veal you’d better ask for vitellino.  Now, that I knew, so I requested my rollé di vitellino and told the lady that I wanted approximately 2 kilos worth so I would need two – as Judith mentions in the recipe.  She went and picked up a hunk of meat, plopped it on the scale and it weighed a little more than 2 kilos.  I couldn’t see exactly what it was, but she seemed so confident, asked me if I wanted to stuff it, nodded her head, then told me she would take it back and prepare it for me.  I figured one large one was as good as 2 small ones, so, I was happy. That is, until I checked out.

You see, she didn’t give me a boned veal breast.  She took a huge veal roast and cut it in a spiral so that I could stuff it and roll it up.  There were never any bones in it to begin with.  So, my veal roll was made with a really good piece of meat. Plus, it wasn’t two rolls, it was one – very large – roll, so it was a little more difficult to maneuver, but not unmanageable.  We won’t talk about how much 2+ kilos of veal cost though. (GULP!)

Let me tell you, it was absolutely delicious and everyone loved it. (Thanks Judith!)  I’ll definitely be making it again, but next time I’ll make sure to get the right cut of meat.

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