Stuffed And Roasted Rack Of Veal - cooking recipe

Ingredients

1 rack of veal or 1 other veal roast (6-bone)
1 cup cooked spinach, chopped
3 large egg yolks
1/2 cup ricotta cheese
1/2 cup breadcrumbs
1/4 lb italian genoa salami, chopped
4 cloves garlic, chopped
1 teaspoon kosher salt
1 teaspoon ground black pepper
1/4 cup olive oil
1 tablespoon kosher salt
1 tablespoon ground black pepper

Preparation

Preheat your oven to 425F.
In a bowl combine the spinach with the egg yolks, ricotta, bread crumbs, salami, garlic and 1 tsp each salt and black pepper.
Mix well until as smooth as possible.
Set aside.
Make a pocket in the rack for the stuffing.
To do this use a very sharp knife to make an incision in the center of the eye of the rack.
Push the knife tip in and insert the knife the entire length of the rack but do not let it come out the other side.
Remove the knife and insert the handle of a wooden spoon.
Work the spoon handle back and forth to create a pocket that runs from one end of the rack to the other.
Place the stuffing into a pastry bag fitted with a plain tip.
Insert the pastry bag in the pocket of veal and gently squeeze the bag.
This would probably work just as well using a ziploc bag with one of the tips snipped off.
Use the wooden spoon you used to make your pocket to push the stuffing down as far as it will go.
Work the stuffing down into the meat until it reaches the unopened end of the rack.
Continue to alternate between the bag and the plunging wooden spoon and fill the veal completely.
When the rack is ready to cook rub it with the olive oil and season with 1 Tbs each salt and black pepper.
Place the rack into a roasting pan and cook for 30 minutes.
Reduce heat to 350F and cook and additional 1 hour and 20 minutes.
A meat thermometer should read 150 degrees F.
before you remove it from the oven.
Let rest for 20 minutes before carving.