2 pound breast of veal, (1 pound boned), in one piece (see COOK’S NOTE)
1/2 pound ground veal (see COOK’S NOTE)
6 ounces ground pork (see COOK’S NOTE)
¼ cup pistachio nuts, toasted
2 tsp. finely chopped garlic
1 ½ Tb. finely chopped fresh marjoram
1 Tb. finely chopped fresh rosemary
2 Tb. red wine
1 Tb. marsala or cream sherry
1 egg
1 ¼ tsp. salt
1 ¼ tsp. freshly ground black pepper
3 Swiss chard leaves, trimmed of the white ribs, blanched in boiling
     water for 5 seconds, rinsed under cold water, and dried
1 Tb. light olive oil
½ cup white wine

Stuffed breast of veal is a classic Northern Italian dish.  Ours is an elegant version stuffed with ground meats, herbs, pistachio and flavored with marsala.  Serve with garlic mayonnaise.

With a sharp boning knife remove the bones from the breast and save for another use such as veal stock.  Trim the breast of any excess fat or sinew, being careful not to remove the light skin or filmy covering which holds it together.  Form it into an 8 by 9-inch rectangle, butterflying thicker parts and patching where needed.  It may appear ragged, but it will meld together while cooking.

In a large bowl, combine the remaining ingredients except for the chard, oil and wine, and mix thoroughly but gently.  Spread the chard leaves over the veal.  Form the sausage meat into an 8-inch long salami shape and center it along the length of the breast.  Pull the veal up around to cover the stuffing.  Tie in 5 or 6 places with butcher string.

Preheat oven to 325^o F.  Heat a large sauté pan to medium-high.  Add the olive oil and the veal roll.  Sprinkle the veal with salt and pepper and brown well on all sides.  Transfer the roll to an ovenproof casserole.  Add the white wine to the sauté pan and bring to a boil, scraping up any browned bits.  Pour this over the roll, cover and bake until the internal temperature is 150^o F, or when pierced with a fork the juices appear clear with no pink color.  Remove the roll, cool to room temperature, wrap it in foil and chill completely, at least 2 hours.  (The veal roll can be made ahead and stored, well wrapped, in the refrigerator for up to 4 days.)  To serve, unwrap and cut away the strings. Slice very thinly.

The veal roll can also be served warm (reduce the salt by half if doing so).  When you remove the breast from the oven, remove the butcher string and cut into ½-inch slices.  Arrange on a plate and pour the juices from the pan over the top.

Makes 10 servings.

COOK’S NOTE:
Breast of veal come in varied shapes and look even odder after boning.  You may also find places in the breast where there is a hole or the meat is very thin.  This ragged appearance is natural.  Just piece the breast together into the approximate rectangular shape and it will glue itself into a cohesive looking whole as it cooks.  If your market is unable to provide ground veal, use the same weight of veal stew meat, and grind in the food processor.   If ground pork is unavailable use 4 ounces of pork meat, grind in the food processor with 2 ounces of bacon.