Have you ever come across a recipe that seems to tell a family story even before you taste it? Some dishes have that special power: they carry with them ancient gestures, the aromas of slow cooking, and the memory of Sunday lunches prepared with patience and care.
Sacòcia, a stuffed veal pocket, is one of those dishes that already surprises when you slice it: a tender piece of meat with a flavorful filling and a hard-boiled egg at the center, almost like a small gastronomic mosaic. It’s a rustic yet elegant preparation that combines veal, sausage, bread, Parmesan cheese and greens, creating a rich and aromatic result.
I’ve always been fascinated by this recipe because it’s one of those that requires time and attention. It’s prepared slowly, cooked gently for hours, and then sliced only when completely cold so the slices come out perfectly. In summer it becomes even more special when served with a creamy and fragrant béarnaise sauce.
It’s the kind of dish that wins everyone over at the table, both for its flavor and its beautiful presentation. Let’s see how to make Sacòcia – Stuffed Veal Pocket with Cujet.
Stuffed Veal Pocket with Greens
A rustic Italian stuffed veal pocket filled with ground meat, sausage, bread, spinach and a whole boiled egg. Tender, flavorful and perfect served warm or cold.
Ingredients
- Veal tip with pocket 600 g
- Carrot 1/2
- Boiled egg 1
- Raw egg 1
- Cooked spinach or greens 1 handful
- Stale bread crumb 1 handful
- Milk as needed
- Nutmeg to taste
- Grated parmesan 1 handful
- Salt to taste
- Black pepper to taste
- Ground veal 100 g
- Pork sausage meat 100 g
- Extra virgin olive oil as needed
Tools
- Mixing bowl
- Casserole pot
- Kitchen needle
- Kitchen twine
- Knife
- Cutting board
Instructions
- Ask the butcher to prepare a pocket inside the veal cut.
- Boil the egg until hard and set aside.
- Chop the carrot roughly.
- Soak bread crumb in milk, squeeze and chop.
- In a bowl mix ground veal, sausage meat, raw egg, bread, salt and pepper.
- Add parmesan cheese, nutmeg, chopped greens and carrot.
- Mix well with a fork or hands.
- Fill the veal pocket halfway with stuffing, place the boiled egg in the center and cover with remaining filling.
- Avoid overfilling the pocket.
- Sew the opening closed with kitchen twine.
- Heat olive oil in a pot and brown the meat on all sides.
- Lightly salt, cover and cook on very low heat for about 2 hours.
- Add a little water occasionally during cooking.
- Let the meat cool completely before slicing.
- Cut into slices and reheat briefly in the cooking juices before serving.
Nutritional values (per serving)
420 kcal
27 g
6 g
36 g
1 g
1 g
520 mg
This post is also available in: