Stuffed Veal Saccoccia

Preparation:

Preparation: Have the pocket prepared by the butcher: it is a particular part of the veal, triangular and flat in shape. The butcher makes a cut inside to obtain the actual pocket. Prepare the filling: chop the parsley, St. Peter's herb, mint, marjoram and thyme; add it to the minced pork meat and the minced cooked salami; add the grated parmesan and salt; mix all the ingredients well. Introduce the filling into the pocket, then the garlic cloves and hard-boiled eggs which you will distribute judiciously. Sew the mouth of the pocket with kitchen thread and wrap the piece of meat in a white cloth. Also tie up the cloth which, in the event of the pocket breaking, will not allow the filling to come out and place everything in hot, salted water; let it boil for about two hours on a moderate heat. Serve the bag cold, sliced, garnished with a salad of spring onions and radishes. Recommended wine: Dolcetto d'Alba.