Brociolone
Plump veal rolls are stuffed with bread crumbs, herbs, and chopped boiled eggs. Simmered in fresh tomato sauce, they are served whole, covered with the sauce. If you wish to make a more formal presentation, slice the rolls on the diagonal and overlap the slices on the serving plates. Drizzle with sauce.
Ingredients
- Tomato Sauce
- Olive Oil - 2 tablespoons
- Carrot - 1, minced
- Onion - 1, minced
- Celery - 1 stalk, minced
- Garlic - 1 teaspoon, minced
- Thyme - 1 teaspoon, dried
- Oregano - 1 teaspoon, dried
- Bay Leaf - 1
- Fresh Tomatoes - 2 cups, peeled and chopped
- Stuffing
- Bread Crumbs - 1/2 cup
- Parsley - 1 tablespoon, minced
- Garlic - 1 teaspoon, minced
- Dried Oregano - 1/2 teaspoon
- Freshly Grated Romano and Parmesan Cheeses - 1 tablespoon, each
- Eggs - 2, hard boiled and chopped
- Olive Oil - 2 to 3 tablespoons
- Salt and freshly ground pepper
- Veal - 8 slices
- Olive Oil - 1/4 cup
- Parsley Leaves - 8 to 10, stemmed and minced
Instructions
To prepare the sauce: Heat the oil in a saute pan and add the carrot, onion, celery, and garlic. Saute for 8 minutes over medium heat. Stir in the herbs, tomatoes, salt, and pepper. Simmer for 1 hour, until the sauce is thickened. Set aside; keep warm.
To prepare the stuffing: Combine the ingredients, blending with your hands. Set aside.
To prepare the veal: Place the veal slices between sheets of plastic wrap and pound thin with a mallet or other heavy flat object. Lift off the plastic. Divide the stuffing among the veal slices. Roll up the veal around the stuffing and secure with toothpicks.
Heat the oil in a large saute pan or skillet over medium-high heat. Brown the veal rolls, about 2 minutes per side. Pour off the oil. Add the sauce and reduce the heat to medium. Cover and simmer for 1 hour, or until tender when pierced with a knife.
To serve: Place a veal roll on each serving plate and spoon sauce over the rolls. Sprinkle with minced parsley.
