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Brociolone
4 Servings
Ingredients :
TOMATO SAUCE
1 med Carrot, minced
1 med Onion, minced
1 x Celery, stalk, minced
1 tsp Garlic, minced
1 tsp Thyme
1 tsp Oregano
1 x Bay leaf
2 cup Tomatoes, chopped
Salt (to taste)
Pepper, white (to taste)
Oil
STUFFING
1/2 cup Crumbs, bread
1 tbl Parsley, minced
1 tsp Garlic, minced
1/2 tsp Oregano
1 tbl Cheese, Romano, grated
1 tbl Cheese, Parmesan, grated
2 lrg Eggs, hard-boiled, chopped
2 tbl Oil, olive, (or more)
Salt (to taste)
Pepper (to taste)
ASSEMBLY
8 slc Veal
1/4 cup Oil, olive
Method :
• Tomato Sauce
• Heat the oil in a pan and add the carrot, onion, celery and garlic.
• Cook for 8 minutes over moderately low heat.
• Add herbs, tomatoes, salt and pepper. Simmer for an hour or more.
• Stuffing: =
• Combine ingredients, blending with your hands.
• Assembly: =
• Pound the veal slices thin and divide the stuffing among them. Roll up the veal around the stuffing and secure with a toothpick.
• Heat the oil, then brown the veal rolls, pouring off the fat.
• Add the sauce and simmer the veal rolls, covered, for 1 hour or until just tender when pierced with a knife.
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