Brociolone

Submitted by Jagea

YIELD

4 servings

PREP

20 min

COOK

2 hrs

READY

2 hrs

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

Comments

Nutrition Facts

Serving Size 205g (7.2 oz)

Amount per Serving

Calories 308 70% 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?

Trans-fat Free, Good source of fiber