2.5lbs ground veal
2/3 cup of plain breadcrumbs
2 eggs
Splash of white wine
2 slices of pancetta
4 small shallots
Pinch of fresh nutmeg
Pinch+ of saffron
Zest of half a lemon
½ tablespoon of fresh thyme leaves
1. Chop the shallots fine and set them sautéing with the diced pancetta.
2. Put the finished product in a large bowl with the rest of the ingredients.
3. Shape into a loaf and place in a shallow roasting pan. Top with a few sprigs of the thyme and a tiny drizzle of good olive oil. Bake at 375 for about forty minutes.
