Brociolone
65
65
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.
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?
