STUFFED CALF POCKET
The pocket or “tast” is very common particularly on the hills, and it’s just a piece of calf’s brisket (as an alternative, beef can be considered) cut enough to form a pocket where later is inserted the desired filling, then the breach is closed cook slowly to avoid the filling to come out. In the past for our housewives is was a dish that only they could make rich and ready to be served for special occasions.
Boil the vegetables in salted water, incise with a sharp knife one side of the meat in order to create a pocket; in a bowl, mix all the ingredients: chards, cheese, eggs, breadcrumbs, garlic, Pancetta, oil, salt and pepper as you like, and put the obtained dough inside the pocket, sewing with cooking twine the open side of the meat (in this way, the filling won’t come out during the cooking process). Immerse it in steaming water and cook for about 90 minutes. Once it cools down, cut it into slices and serve it cold or lukewarm, maybe with the green sauce made of parsley, pepper and carrots that our housewives homemade and… enjoy.
(Translated by Laura Fugazzi)