Breast of Veal Stuffed with Morels and Spinach
A majestic roast emerges from this recipe. The breast is the vessel that holds the aromatic stuffing. There is not that much meat on a breast--just a few flaps with 7 or so rib bones. The bones add flavor and can be eaten like spareribs. The stuffing perfumes the meat and keeps it moist while roasting. The veal is really a full-flavored meal in itself, but you can serve it with small potatoes roasted in olive oil with sea salt and black pepper or a simple unadorned soft polenta.
Maria Helm Sinskey likes to grind her own meat with a hand grinder. She places the assembled grinder in the freezer for a few hours before using so they'll stay cool while grinding. She also freezes the bacon and the veal for an hour so the stuffing will stay well chilled while grinding. It is important that your hands and all surfaces are impeccably clean and that all meat stays chilled. Chill the stuffing in the refrigerator before filling the breast. Your butcher might also grind your veal and bacon together for you if you ask him nicely.