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veal extra-virgin olive oil Swiss chard freshly grated Pecorino tomatoes eggs salt white wine tomato sauce parsley marjoram chili flakes extra-virgin olive oil onion garlic thyme carrot tomatoes salt
Viewed: 58 - Published at: 7 years agoIngredients
- 1/2 of 1 breast of veal, 1 side only, boned and partially de-fatted
- 2 tablespoons plus 3 tablespoons extra-virgin olive oil
- 1 pound Swiss chard, cut into 1-inch ribbons, washed and drained
- 1/2 cup freshly grated Pecorino
- 1/2 cup chopped sundried tomatoes
- 2 eggs, beaten
- Salt and freshly ground black pepper
- 2 cups dry white wine
- 1 cup basic tomato sauce, recipe follows
- Chopped parsley, for garnish
- Chopped marjoram, for garnish
- Chili flakes, for garnish
- 1/4 cup extra-virgin olive oil
- 1 Spanish onion, chopped in 1/4-inch dice
- 4 garlic cloves, peeled and thinly sliced
- 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
- 1/2 medium carrot, finely shredded
- 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
- Salt
Method
- Preheat oven to 400 degrees F.
- Have a butcher remove the bone from the veal breast and butterfly the breast open.
- In a 12 to 14-inch saute pan, heat the 2 tablespoons olive oil until smoking and add the Swiss chard.
- Cooked until wilted but not fully cooked, about 1 minute.
- Remove the pan from the heat and allow the greens to cool completely.
- Add the grated cheese, sundried tomatoes and eggs, and season, to taste, with salt and pepper.
- Season the veal.
- Spoon the stuffing on the inside of the veal pocket and gently roll the veal up like a jelly roll.
- Using butcher's twine, tie the veal roll securely and season the outside with salt and pepper.
- In an oven-ready thick bottomed casserole over medium heat, heat the remaining 3 tablespoons olive oil until smoking.
- Gently add the rolled veal breast and brown on all sides, turning frequently for about 10 minutes.
- Drain the oil from the pan, add the white wine and tomato sauce, and bring to a boil.
- Cover pan with a lid or with foil and place in the oven.
- Cook 1 to 1/2 hours or until fork tender.
- Remove and allow to stand for 10 minutes.
- Carve and garnish with chopped parsley, marjoram, chili flakes and a drizzle of extra-virgin olive oil.
- Serve immediately.
- In a 3-quart saucepan, heat the olive oil over medium heat.
- Add the onion, garlic and cook until soft and light golden brown, about 8 to 10 minutes.
- Add the thyme, carrot and cook 5 minutes more, until the carrot is quite soft.
- Add the tomatoes and juice and bring to a boil, stirring often.
- Lower the heat and simmer for 30 minutes until as thick as hot cereal.
- Season with salt and serve.
- This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
