Recipe for Brociolone

Ingredients

----TOMATO SAUCE----
1 medium carrot, minced
1 medium onion, minced
1 each celery, stalk, minced
1 teaspoon garlic, minced
1 teaspoon thyme
1 teaspoon oregano
1 each bay leaf
2 cup tomatoes, chopped
1 salt (to taste)
1 pepper, white (to taste)
1 oil
----STUFFING----
1/2 cup crumbs, bread
1 tablespoon parsley, minced
1 teaspoon garlic, minced
1/2 teaspoon oregano
1 tablespoon cheese, romano, grated
1 tablespoon cheese, parmesan, grated
2 large eggs, hard-boiled, chopped
2 tablespoon oil, olive, (or more)
1 salt (to taste)
1 pepper (to taste)
----ASSEMBLY----
8 slice veal
1/4 cup oil, olive

Instructions

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.





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