Brociolone
Submitted by Jagea
Tender veal slices pounded thin, stuffed with breadcrumbs, hard-boiled eggs, Romano and Parmesan, then slow-simmered in a homemade herb tomato sauce until fork-tender. A hearty Italian-American Sunday supper classic.
YIELD
4 servingsPREP
20 minCOOK
2 hrsREADY
2 hrsThink of brociolone as the Italian grandmother’s ultimate comfort food: thin veal cutlets wrapped around a savory stuffing of breadcrumbs, chopped hard-boiled eggs, fresh parsley, garlic, and a generous hit of Romano and Parmesan.
The rolls get a quick sear in olive oil before sinking into a slow-simmered tomato sauce fragrant with oregano, thyme, and bay leaf.
After an hour of gentle braising, you get fork-tender meat soaked through with all that rich, herby sauce.
This is a dish built for lazy Sundays and big family tables.
Kitchen Tips
- Pound the veal slices between sheets of plastic wrap to get them uniformly thin without tearing.
- Secure rolls with toothpicks or kitchen twine so the stuffing stays put during browning.
- Don’t rush the sauce. A full hour of simmering deepens the flavor and breaks down the tomatoes into a silky consistency.
- Serve over creamy polenta or with crusty Italian bread to soak up every last drop of sauce.
Ingredients
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.
Comments