| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Italian | Meats, Italian, Masterchefs, Norleans, Lariv | 4 | Servings |
INGREDIENTS
| 1 | md | Carrot, minced |
| 1 | md | Onion, minced |
| 1 | Celery, stalk, minced | |
| 1 | ts | Garlic, minced |
| 1 | ts | Thyme |
| 1 | ts | Oregano |
| 1 | Bay leaf | |
| 2 | c | Tomatoes, chopped |
| Salt (to taste) | ||
| Pepper, white (to taste) | ||
| Oil | ||
| 1/2 | c | Crumbs, bread |
| 1 | tb | Parsley, minced |
| 1 | ts | Garlic, minced |
| 1/2 | ts | Oregano |
| 1 | tb | Cheese, Romano, grated |
| 1 | tb | Cheese, Parmesan, grated |
| 2 | lg | Eggs, hard-boiled, chopped |
| 2 | tb | Oil, olive, (or more) |
| Salt (to taste) | ||
| Pepper (to taste) | ||
| 8 | sl | Veal |
| 1/4 | c | Oil, olive |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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