Breast of veal stuffing
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Pancetta or bacon |
| 1 | tablespoon | Olive oil |
| 1 | Onion; finely diced | |
| 1 | tablespoon | Minced garlic |
| ¼ | cup | Lentils |
| ¼ | cup | Arborio rice |
| 2 | cups | Low-sodium chicken broth |
| 2 | tablespoons | Chopped fresh sage |
| Salt | ||
| Pepper | ||
Directions
UNROLL PANCETTA, chop into ¼-inch pieces and place in a skillet with olive oil. Place skillet over medium heat and cook 2 minutes. Add onion and garlic and cook, stirring occasionally, 2 minutes. Add lentils, rice and broth. Turn heat to low, cover and simmer until broth is absorbed, about 30 minutes. Remove from heat, scrape contents of the skillet into a work bowl and add sage, salt and pepper.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK --- ====================================================================== ==== BBS: COLOSSUS Date: 01-05-93 (12:10) Number: 2776 From: KAREN MINTZIAS Refer#: NONE To: ALL Recvd: NO Subj: Roberts 12 Conf: (125) COOK
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