Ingredients Jump to Instructions ↓

  1. 4 Veal loin cuts - - (3/4" thk ea) Salt - to taste Freshly-ground black pepper - to taste

  2. 4 tablespoons 60ml Virgin olive oil

  3. 1/2 tablespoon 7 1/2ml Red onion - chopped

  4. 1/4" dice (medium)

  5. 4 Garlic cloves - thinly sliced

  6. 1 tablespoon 15ml Fresh thyme leaves

  7. 1/2 lb 227g / 8oz Chanterelles - sliced

  8. 1/4" pieces (or other wild mushrooms)

  9. 4 tablespoons 60ml Pine nuts

  10. 1/4 cup 10g / 0.4oz Chopped marjoram - leaves only

  11. 1/2 cup 73g / 2.6oz Finely-chopped Italian parsley

  12. 1/4 cup 59ml Freshly-grated pecorino

  13. 1 cup 237ml Basic tomato sauce - seenote

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Basic Tomato Sauce" recipe which is included in this collection. Preheat oven to 425 degrees. Using a meat mallet, pound the veal pieces until they are 1/8-inch thick. Season with salt and pepper and set aside. In a 12- to 14-inch saute pan, heat oil until just smoking. Add onion and garlic and thyme and cook over medium heat until light golden-brown. Add mushrooms and cook until softened, about 8 to 10 minutes. Remove two-thirds and allow to cool in a bowl. Allow the remaining third to cool in the pan. When the mushrooms are cool, add pine nuts, marjoram, parsley, pecorino and eggs and stir to mix well. Add the wine and tomato sauce to pan with remaining mushrooms to stir and mix. Lay the 4 veal pieces out and divide the pine nut mixture among them. Roll and tie them individually and place in pan with sauce and mushrooms. Place pan in oven and bake 35 to 40 minutes. Remove, snip strings off veal pieces and place in center of platter. Spoon with sauce and serve.


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