Recipe for Brociolone


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
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)
8 slice veal
1/4 cup oil, olive


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.


Combine ingredients, blending with your hands.


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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