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thin pine nuts currants pecorino Italian parsley garlic salt egg extra-virgin olive oil Spanish onion pancetta tomatoes red wine
Viewed: 67 - Published at: 2 years agoIngredients
- 12 thin slices of veal, pounded to 1/4-inch thickness
- 1/2 cup pine nuts, toasted in a 400 degree F oven 2 minutes and roughly chopped
- 1/2 cup currants
- 1/2 cup freshly-grated pecorino
- 3 ounces prosciutto, cut into 1/8-inch dice
- 1/3 cup Italian parsley leaves, coarsely chopped
- 4 cloves garlic, crushed
- Salt and pepper
- 1 egg
- 1/3 cup extra-virgin olive oil
- 1 large Spanish onion, thinly sliced
- 2 ounces pancetta, minced
- 1 (28-ounce) can San Marzano tomatoes and their juices, crushed
- 2 cups red wine
Method
- In a medium bowl, combine the pine nuts, currants, pecorino, prosciutto, parsley, garlic, and salt and pepper to taste.
- Add the egg and mix well to blend.
- Divide mixture into 12 equal portions.
- Spread the mixture onto 1 side of each of the 12 veal pieces, leaving a 1/2-inch perimeter uncovered on each.
- Roll each piece of veal tightly and bind with butcher's twine to ensure that filling stays intact.
- Season the veal with salt and pepper.
- In a large casserole or Dutch oven, heat the olive oil until almost smoking.
- Sear the veal rolls, remove when brown.
- Add the onion and saute 2 minutes.
- Add the pancetta, tomatoes and wine and bring to a boil, scraping the bottom of the pan to loosen the browned bits.
- Reduce to a simmer and add the veal.
- Cover tightly and allow to braise for 1 hour.
- Allow to rest 30 minutes before serving with sauce.
