Ribs Of Veal With Cheese

Preparation:

Preparation: With a small, well-sharpened cleaver, trim the ribs, then remove the bone base from each one and deprive them of waste and fat. Fry the bones and the waste with 3 tablespoons of oil, the cloves of garlic, celery, thyme, half an onion, salt, pepper, until everything is browned; drain away the cooking fat, bring back to the heat, wet lightly with half a glass of wine and, as soon as it has evaporated, add a lot of water to cover the bones. Cover, let it boil until the liquid has reduced by half, then filter it to obtain a brown base. Without detaching the ribs from the bone (handle), using a sharp knife, open them like a book, beat them, add salt and pepper. Cut the tomino into small cubes, mix it with the ricotta and flavor everything with a pinch of salt, a pinch of freshly ground pepper and half a spoonful of chopped aromatic herbs. Dust the inside of the cutlets with flour, fill them with the ricotta mixture and close them. Beat along the edge with the back of the knife to seal perfectly, then roll them in the flour, beaten egg and ground bread. Fry them over medium heat in a knob of butter. Prepare a sauce with the brown stock thickened with a pinch of starch and flavored with a little balsamic vinegar, salt and pepper. Blanch the spring onions, peas and snow peas; serve the vegetables and ribs, all piping hot and abundantly covered with sauce.