Italian stuffing for veal breast (ponsette)

As a nation state, Italy has emerged only in 1871. Until then the country was politically divided into a large number of independant cities, provinces and islands. The currently available evidences point out to a dominant Etruscan, Greek and Roman cultural influence on today's Italians.
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Re: Italian stuffing for veal breast (ponsette)

Post by fredoniapeaches » 20 Sep 2009, 12:39

since you asked so nicely... hehehehe... although summer is over... at least here it is... this is a great cold summer salad... and i cheat often cuz this can be a bit time consuming....

tri color rotini
2 crabs worth of leg meat
2 small lobster tails
a bag of large shrimp (you can cut them down or use smaller ones if you like)
1 can of artichoke hearts
1 small can of sliced black olives
1 red bell pepper
1 small zucchini
1 small yellow squash (cut the three of them any way you like them... lightly coat in olive oil and roast until just tender)
1 medium onion (i don't care what kind... it's your salad...)
about three or four stalks of green onion chopped.

then the dressing...
olive oil
red wine vinegar or balsamic...either way it's good
3 or 4 cloves of garlic, about a half a cup or so of dried basil
a pinch or two of oregano, salt and pepper and about half a cup of lemon juice and two cups of asigao...blend and pour over salad...toss up your salad...and refridgerate for about 2 hours...

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Re: Italian stuffing for veal breast (ponsette)

Post by PeterTimber » 20 Sep 2009, 16:30

Dear upstate cuz You use every ingredient that makes my heart flutter and mouth water, particularly everything! Its amazing how you can do so much with individual ingredients in so many ways, with or without Pasta. Thanks much and let me know when you come down to NY. =Peter=

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Re: Italian stuffing for veal breast (ponsette)

Post by roselaine » 09 Oct 2009, 01:16

Here is the family recipe for stuffed peppers. The stuffing sounds like your description.


1 Tbsp olive oil
1 garlic clove minced
1 medium onion chopped
1 (28 oz) can crushed tomatoes
2 tsp chopped fresh parsley
½ tsp dried basil or 3-4 minced basil leaves
Salt and pepper, to taste
1 cup water

• Sautee onion and garlic in olive oil
• Add next 5 ingredients
• Simmer 45 minutes, partially covered

3 cups fresh bread crumbs
1 cup grated parmesan or romano cheese
¼ cup Italian parsley, chopped
1-2 Tbsp olive oil
3-4 eggs, beaten
¼ cup sauce
¼ cup raisins

• Mix till moist, but not runny

4 medium-sized bell peppers

• Slice off top
• Wash and core
• Stuff peppers
• Place top back on pepper
• Sauté in olive oil

• Preheat oven 350 degrees
• Place peppers in baking dish, pour sauce over top
• Bake, covered with foil, 45 minutes to 1 hour

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Re: Italian stuffing for veal breast (ponsette)

Post by joe4227 » 11 Dec 2009, 18:36

Our family had something similar. We have tried to make it for years, never comes out right.

Ours had no rice. Just bread crumbs, Romano, raisins, maybe some egg or a little milk to wet the bread crumbs.

I think it used a lot of the Romano.

When it was used to stuff turkey, chicken it came out like a pudding.

It was great cold, too, and could be sliced and re-heated.

Never found a recipe, never been able to match...

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Re: Italian stuffing for veal breast (ponsette)

Post by roselaine » 12 Dec 2009, 16:53

We have one for turkey dressing that is like a savory bread pudding: toasted bread, milk, eggs, broth, colby cheese, sauteed onions and celery. Let me know if that sounds about right and I'll type it up and send it in. My brother makes a batch and has it for beakfast, lunch and dinner.

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Re: Italian stuffing for veal breast (ponsette)

Post by juanminbar » 21 Dec 2009, 04:28

the veal breast that famiglia bought years ago was probalby from a small independent market. the market may have slaughtered these calves that ranged from 2 weeks to 4 weeks old. if not a local slaughter house. the veal breast weighed 2 to 31/2 pounds.

the veal that you finded in todays super market is not same. the breast could weigh 5-8 lbs.

the end result is not the same, not as you remember it.


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