Brociolone

4 servings

Ingredients

Quantity Ingredient
1 medium Carrot, minced
1 medium Onion, minced
1 each Celery, stalk, minced
1 teaspoon Garlic, minced
1 teaspoon Thyme
1 teaspoon Oregano
½ cup Crumbs, bread
1 tablespoon Parsley, minced
1 teaspoon Garlic, minced
½ teaspoon Oregano
1 tablespoon Cheese, Romano, grated
8 slices Veal
1 each Bay leaf
2 cups Tomatoes, chopped
Salt (to taste)
Pepper, white (to taste)
Oil
1 tablespoon Cheese, Parmesan, grated
2 larges Eggs, hard-boiled, chopped
2 tablespoons Oil, olive, (or more)
Salt (to taste)
Pepper (to taste)
¼ cup Oil, olive

Directions

TOMATO SAUCE

STUFFING

ASSEMBLY

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

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