Brociolone

BROCIOLONE

4 Preparation Time :

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 Thyme

1 t Oregano

1 ea Bay leaf

2 c Tomatoes, chopped

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:

ÿÿÿÿ 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:

ÿÿÿ

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.

record Productions - 1983

com - 747

: Chef Goffredo Fraccaro, La Riviera

Restaurant, New Orleans - - - - - - - - - - - - - - - - - -