Ingredients Jump to Instructions ↓

  1. --TOMATO SAUCE-- 1 md Carrot, minced

  2. 1 md Onion, minced

  3. 1 ea Celery, stalk, minced

  4. 1 ts Thyme

  5. 1 ts Oregano

  6. 1 ea Bay leaf

  7. 2 c Tomatoes, chopped

  8. Salt (to taste) Pepper, white (to taste) Oil --STUFFING-- 1/2 c Crumbs, bread

  9. 1 tb Parsley, minced

  10. 1 ts Garlic, minced

  11. 1/2 ts Oregano

  12. 1 tb Cheese, Romano, grated

  13. 1 tb Cheese, Parmesan, grated

  14. 2 lg Eggs, hard-boiled, chopped

  15. 2 tb Oil, olive, (or more)

  16. Salt (to taste) Pepper (to taste) --ASSEMBLY-- 8 sl Veal

  17. 1/4 c Oil, olive

Instructions Jump to Ingredients ↑

  1. 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. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Goffredo Fraccaro, La Riviera Restaurant, New Orleans


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