Rich and tasty recipe, picaia (veal sirloin tip) is considered a second of ” special occasions” or celebration days. Traditionally accompanied by roasted potatoes it is a recipe that is handed down from generation to generation, with many variations that change from village to town and it is jealously guarded in the family. To prepare the picaia you use the veal sirloin tip, wich is the perfect vealcut thanks to its “pocket” shape.
Ingredients for 6 people:
1.2 kg of veal (possibly sirloin tip)
1/2 glass of oil
1/2 liter of white wine
a sprig of rosemary, a clove of garlic
1/2 liter of water
100 gr of breadcrumbs
100 gr of grated Parmesan cheese
3 eggs, salt, 1 glass of meat broth
Preparation:
To prepare the filling, wet the breadcrumbs with the hot broth, stirring for a long time, leaving it to cool down. Add the whole egg, grated Parmigiano Reggiano and salt to the cold filling. Amalgamate everything and keep aside. Ask your butcher to cut the veal sirloin tip to create a inner pocket , then wash and clean the veal cut and fill it with the filling of bread and eggs, previously prepared. Sew your pocket with a kitchen string carefully, making sure you do not leave openings from which the filling may leak during cooking. Prepare a large aluminum baking tray: add oil and add the crushed rosemary, salt and crushed garlic clove. Pour the half-glass of water and wine into the pan and bake it all in a cold oven. Cook for 90 minutes at 200 ° C. The picaia should be served warm, cut into slices not too high, perhaps accompanied by a roasted potato dish.