Stuffed Bag

Lay out the veal shank and pound it with a wooden mallet, making it more even and pliable. Begin sewing the edges with thread, leaving an opening wide enough to insert the filling. The meat should be flat, without any tears, and with a cavity ready to accommodate the filling.

Melt the butter in a saucepan and brown the pine nuts over medium heat. Move them often until they turn golden brown and release a toasted aroma, without letting them darken. Remove the saucepan from the heat when the browning is even, because the pine nuts continue to cook in the hot fat.

Read the previously sweetbreads and the loaf, then cut or chop them roughly. Combine the pieces with the butter flavored with pine nuts and put them back briefly in the saucepan, without cooking them further. The mixture should simply blend and develop flavor, maintaining a recognizable, non-dry consistency.

Add the Parmigiano Reggiano grated parmesan, peas, chopped parsley, and marjoram. Add the beaten eggs and season with salt, pepper, and a pinch of nutmeg. Also add the cooked ham into small pieces and mix until you get a mixture smooth, moist and firm enough to be inserted into the meat.

Insert the filling into the opening of the cover, distributing it without pressing it down too tightly: during cooking, the eggs will expand the filling. Finish the stitching with thread, sealing each side tightly. The pouch should be firm but not puffy, to reduce the risk of breakage.

Soak a cheesecloth in milk and wring it out thoroughly, then wrap it around the pouch. Sew or tie it so that it stays snug and prevents the meat from opening during cooking. The cheesecloth should wrap the pouch without compressing it too much, leaving a regular shape.

Immerse the bag in cold salted water and gradually bring the liquid to a boil. When the first bubbles appear and the heat has evenly spread throughout the package, lower the heatA gradual start helps to contain temperature changes and keeps the meat's structure more stable.

Prick the bag with a large pin to release the air, especially when the filling begins to swell. Continue cooking. over low heat, maintaining a gentle, steady boil until the package is cooked through. Avoid vigorous boiling, which could break the stitching or gauze.

Remove the bag from the cooking liquid and let it settle enough to cut without crumbling the filling. Remove the gauze and string, then slice evenly. Serve warm in the winter months or lukewarm in the summer, to enhance the soft filling and firm slice.