Ingredients:

• 1 chest pocket of veal 900 g approx
• 1 onion
• 1 carrot
• 2 bay leaves

Ingredients for the filling:

• 200 g of minced veal
• 200 g sweetbread
• 2 eggs
• 100 g of bread crumbs
• 200 g of Swiss chard
• 3 tablespoons of peas
• 2 tablespoons pine nuts
• 50 g of lard
• 40 g of Grana Padano
• 2 tablespoons chopped marjoram
• milk
• salt
• pepper

Preparation:
Prepare the filling: boil the beets in salted water, squeeze and chop.
Blanched for a few minutes the sweetbreads in lightly salted water, drain and cut into cubes. Chop the bacon. Let soften the bread crumbs in a bowl of milk and squeeze. Gather all in a large bowl, add the eggs and the grated Parmesan cheese, minced veal meat, pine nuts, peas, marjoram, salt, pepper and mix thoroughly.
fill  the stuffed veal pocket with the filling, and sew it with white kitchen string in order to tie the meat so that the filling doesn't get out of it. Dip it in 3 liters of cold water with the onion, carrot and bay leaves. Cook for more than 2 hours.
Drain the meat, place it between two plates, in order to give it the typical flattened shape and let it cool. Cut the top to a thickness of about one centimeter slices, arrange on a platter and serve.

Recipe courtesy of Istituto Migliorini Finale Ligure.