Recipe - Stuffed And Roasted Rack Of Veal

1 cup Cooked spinach; chopped
3 Egg yolks
One half cup Ricotta cheese
One half cup Bread crumbs
One fourth pound Italian genoa salami;
chopped
3 Garlic cloves; chopped
1 teaspoon Salt
1 teaspoon Freshlyground black pepper
1 Sixbone rack of veal
(or other veal roast)
One fourth cup Olive oil
1 tablespoon Salt
1 tablespoon Freshlyground black pepper

Preheat an oven to 425 degrees. In a bowl combine the spinach with the egg
yolks, ricotta, bread crumbs, salami, garlic, 1 teaspoon salt and pepper.
Mix well and as smooth as possible. Set aside. Make a pocket in the rack
into which the stuffing will go by using a very sharp knife to make an
incision in the center of the eye of the rack. Push the knife tip in and
insert the knife the entire length of the rack but do not let it come out
the other side. Remove the knife and insert the handle of a wooden spoon.
Work the spoon handle back and fourth to create a pocket or gap that runs
from one end of the rack to the other. Place the stuffing into a pastry bag
fitted with a plain tip. Insert the pastry bag in the pocket of veal and
gently squeeze the bag. Using the wooden handle again, push the stuffing
down as far as it will go and work the stuffing down into the meat until it
reaches the unopened end of the rack. Continue to alternate between the bag
and the plunging wooden spoon and fill the veal completely. When the rack
is ready to cook rub it with the olive oil and season with salt and pepper.
Place the rack into a roasting pan and cook for 30 minutes before turning
the temperature down to 350 degrees and cook and additional 1 hour and 20
minutes. A meat probe should read 150 degrees before you remove it from the
oven. Let rest for 20 minutes before carving. This recipe yields 6 to 8