Brociolone

2 hours Prep: 20 minutes Cook: 2 hours

308 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients


Tomato sauce
1	medium	carrot	minced
1	medium	onion	minced
1	each	celery stalk	minced
1	teaspoon	garlic	minced
1	teaspoon	thyme
1	teaspoon	oregano
1	each	bay leaf
2	cups	tomatoes	chopped
1	x	salt	to taste
1	x	white pepper	to taste
1	x	vegetable oil

stuffing
1/2	cup	bread crumbs
1	tablespoon	parsley leaves	minced
1	teaspoon	garlic	minced
1/2	teaspoon	oregano
1	tablespoon	romano cheese	grated
1	tablespoon	parmesan, parmigiano-reggiano cheese, grated	grated
2	large	eggs	hard-boiled, chopped
2	tablespoons	olive oil	or more
1	x	salt	to taste
1	x	black pepper	to taste

assembly
8	slices	veal
1/4	cup	olive oil

Directions

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.

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Nutrition Facts

Serving Size 205g

Amount per Serving

Calories 308 70% of calories from fat

	% Daily Value*
Total Fat 24.0g	37%
Saturated Fat 4.0g	20%
Trans Fat 0.0g
Cholesterol 107mg	36%
Sodium 178mg	7%
Total Carbohydrate 19.0g	6%
Dietary Fiber 3.0g	12%
Sugars 6.0g
Protein 7.0g	14%

Vitamin A	72%		Vitamin C	27%
Calcium	9%		Iron	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Honey and Herb Grilled Pork Roast

I try to marinate for at least 24 hours. I bake this in the oven uncovered at 375 and use a little less rosemary and a lot of beer! When baking I also surround the pork with potatoes that I have parboiled, peeled, and cut up into large pieces. I baste with remaining marinade and also the pork's own juices frequently. My husband can not keep his hands off this when he sees it in the fridge!

Reviewed by mogarraz