The Romans call this dish ‘roast veal with pocket”, because the meat is cut on the side for stuffing.
Mix chestnuts, celery, bread crumbs, parsley, rosemary, onion, cheese and egg and season with salt and pepper.
Pour the filling into the meat cup and close it.
Preheat the oven to 175 °C.
In a small roaster, brown the meat on all sides over medium heat. Add an eighth of a liter of water and the crushed rosemary, cover and steam for 2 hours.
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