Veal Brociolone

Serves 6

Ingredients:
Assembly:
8 slices of veal scallopini
1/4 cup of olive oil

Tomato Sauce:
1 medium minced carrot
1 medium minced onion
1 stalk of chopped celery
1 teaspoon of minced garlic
1 teaspoon of thyme
1 teaspoon of oregano
1 bay leaf
2 cups of chopped tomatoes
salt to taste
pepper
oil

Stuffing:
1/2 cup of breadcrumbs
1 tablespoon of chopped parsley
1 teaspoon of chopped garlic
1/2 teaspoon of oregano
1 tablespoon of romano cheese
1 tablespoon of Parmesan cheese
2 chopped hard-boiled eggs
2 tablespoon of olive oil
salt to taste
pepper to taste

Directions
Tomato Sauce:
Add the carrot, onion, celery and garlic to a heated pan with oil.
Cook for 10 minutes over a low heat.
Add in the herbs, tomatoes, salt and pepper.
Simmer for an hour.

Stuffing:
Combine and blend the ingredients together.

Assembly:
Pound the veal slices and divide the stuffing among them.
Roll up the veal around the stuffing and secure with a toothpick.
Brown the veal in a heated pan with oil and then pour out the fat.
Add in the sauce and simmer the veal rolls covered for 1 hour.

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