Ingredients Jump to Instructions ↓

  1. 1/2 Breast of veal,

  2. 1 side only - boned, and Partially de-fatted

  3. 5 tablespoons 75ml Virgin olive oil - divided

  4. 1 lb 454g / 16oz Beet greens or Swiss chard - washed, drained, And cut into 1" ribbons

  5. 1/2 cup 73g / 2.6oz Freshly-grated Pecorino cheese

  6. 1/2 cup 31g / 1.1oz Sundried tomatoes

  7. 2 Eggs Salt - to taste Freshly-ground black pepper - to taste

  8. 2 cups 474ml Dry white wine

  9. 1 cup 237ml Basic Tomato Sauce - (see recipe)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Have your butcher remove bone from veal breast and butterfly it open. Preheat oven to 400 degrees. In a 12- to 14-inch saute pan, heat 2 tablespoons virgin olive oil until smoking and add beet greens. Cook until wilted but not fully cooked, about 1 minute, and remove from heat and allow to cool. Add grated cheese, sundried tomatoes and eggs and season with salt and pepper. Place on inside of veal pocket and roll veal up like a jelly roll. Tie securely with butcher's twine and season with salt and pepper. In an oven-ready thick-bottomed casserole, heat remaining 3 tablespoons olive oil until smoking. Add veal breast and brown on all sides, turning frequently, about 10 minutes. Drain oil from pan, add white wine and Basic Tomato Sauce and bring to boil. Cover pan with lid or foil and place in oven. Cook 1 1/2 hours or until fork tender. Remove and allow to stand 10 minutes. Carve and serve. This recipe yields 4 servings.


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