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Brociolone


Home | Recipes | B
Italian Meat Norleans

Ingredients:

TOMATO SAUCE
  • 1 md Carrot, minced
  • 1 md Onion, minced
  • 1 Celery, stalk, minced
  • 1 ts Garlic, minced
  • 1 ts Thyme
  • 1 ts Oregano
  • 1 Bay leaf
  • 2 c Tomatoes, chopped
  • Salt (to taste)
  • Pepper, white (to taste)
  • Oil
STUFFING
  • 1/2 c Crumbs, bread
  • 1 tb Parsley, minced
  • 1 ts Garlic, minced
  • 1/2 ts Oregano
  • 1 tb Cheese, Romano, grated
  • 1 tb Cheese, Parmesan, grated
  • 2 lg Eggs, hard-boiled, chopped
  • 2 tb Oil, olive, (or more)
  • Salt (to taste)
  • Pepper (to taste)
ASSEMBLY
  • 8 sl Veal
  • 1/4 c Oil, olive

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.
 
Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Goffredo Fraccaro, La Riviera Restaurant, New Orleans
 
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini