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Brociolone

 

65

Yield

4

servings

Prep

20

min

Cook

2

hrs

Ready

2

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

Tomato sauce
1 medium carrots
minced
1 medium onions
minced
1 each celery stalks
minced
1 teaspoon garlic
minced
1 teaspoon thyme
*
1 teaspoon oregano
1 each bay leaves
*
2 cups tomatoes
chopped
1 x salt
to taste
*
1 x white pepper
to taste
*
1 x vegetable oil
*
stuffing
½ cup bread crumbs
1 tablespoon parsley leaves
minced
1 teaspoon garlic
minced
½ teaspoon oregano
*
1 tablespoon romano cheese
grated
*
1 tablespoon Parmesan cheese
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
*
¼ 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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 205g (7.2 oz)
Amount per Serving
Calories 30870% of calories from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 107mg 36%
Sodium 178mg 7%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 12%
Sugars g
Protein 14g
Vitamin A 72% Vitamin C 27%
Calcium 9% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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