Stuffed with spinach garlic and feta cheese
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Meg is a trusted home cook.
I think a long, slow braise is in order. I made (unstuffed) veal breast last year for Easter and I think it spent at least 3 hours in a low oven, 325 or 350. McCann brown it in oil first along with aromatics, then add wine or tomatoes and broth, bring to a boil and transfer to the oven.
It’s for more than just color.
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