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Ingredients: For 8 people - 1 kg. veal bacon - 200 gr. veal meat - 100 gr. bread crumbs - 100 gr. scarlet tongue in one slice - ½ glass of marsala wine - 2 eggs - 2 spoons parmesan cheese - 30 gr. butter - 1 spoonful capers - Salt, pepper, nutmeg - 1 carrot. onion and celery.
Lay the bacon on a cutting board and with a sharp knife cut it in two so as to obtain a sort of pocket. In a small pan, cook the 200 grams of veal in butter and when it is cooked, pass the meat through a food processor and collect it in a bowl, pouring the butter from the cooking process over it. Add to the minced meat the breadcrumbs soaked in marsala, the tongue cut into cubes, the eggs, the Parmesan cheese, the capers and season with salt, pepper and a little nutmeg. Mix well in order to have a perfectly homogeneous mixture, fill the pancetta with this mixture and sew up the opening well with some strong white thread. Cook the bacon, like a common boiled meat, in preferably hot water to which you will add a small piece of onion, a stalk of celery and a small carrot. Cooking time is about two hours. Bacon can be eaten cold or hot, cold is better sliced and served with gelatin, hot can be served with a side dish of vegetables.
