Brociolone
Yield
4 servingsPrep
20 minCook
2 hrsReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Tomato sauce | |||
| 1 | medium |
carrots
minced |
|
| 1 | medium |
onions
minced |
|
| 1 | each |
celery stalks
minced |
|
| 5 | ml |
garlic
minced |
|
| 5 | ml |
thyme
|
*
|
| 5 | ml |
oregano
|
|
| 1 | each |
bay leaves
|
*
|
| 473 | ml |
tomatoes
chopped |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
white pepper
to taste |
*
|
| 1 | x |
vegetable oil
|
*
|
| stuffing | |||
| 118 | ml |
bread crumbs
|
|
| 15 | ml |
parsley leaves
minced |
|
| 5 | ml |
garlic
minced |
|
| 2.5 | ml |
oregano
|
|
| 15 | ml |
romano cheese
grated |
*
|
| 15 | ml |
Parmesan cheese
grated |
|
| 2 | large |
eggs
hard-boiled, chopped |
|
| 3E+1 | ml |
olive oil
or more |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| assembly | |||
| 8 | slices |
veal
|
* |
| 59 | ml |
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.
