European Recipes:Italian recipes:Brociolone

* Exported from MasterCook *

                                 BROCIOLONE

Recipe By     :
Serving Size : 4    Preparation Time :0:00
Categories    : Meats                            Italian
                 Masterchefs                      Norleans
                 Lariv

   Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
                         -----TOMATO SAUCE-----
    1       md           Carrot, minced
    1       md           Onion, minced
    1       ea           Celery, stalk, minced
    1       t            Garlic, minced
    1       t            Thyme
    1       t            Oregano
    1       ea           Bay leaf
    2       c            Tomatoes, chopped
                         Salt (to taste)
                         Pepper, white (to taste)
                         Oil
                         -----STUFFING-----
      1/2   c            Crumbs, bread
    1       tb           Parsley, minced
    1       t            Garlic, minced
      1/2   ts           Oregano
    1       tb           Cheese, Romano, grated
    1       tb           Cheese, Parmesan, grated
    2       lg           Eggs, hard-boiled, chopped
    2       tb           Oil, olive, (or more)
                         Salt (to taste)
                         Pepper (to taste)
                         -----ASSEMBLY-----
    8       sl           Veal
      1/4   c            Oil, olive

   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.