Brociolone
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Italian | Italian, Lariv, Masterchefs, Meats, Norleans | 4 | Servings |
INGREDIENTS
| 1 | Carrot, minced | |
| 1 | Onion, minced | |
| 1 | Celery, stalk minced | |
| 1 | t | Garlic, minced |
| 1 | t | Thyme |
| 1 | t | Oregano |
| 1 | Bay leaf | |
| 2 | c | Tomatoes, chopped |
| Salt, to taste | ||
| Pepper, white to taste | ||
| Oil | ||
| 1/2 | c | Crumbs, bread |
| 1 | T | Parsley, minced |
| 1 | t | Garlic, minced |
| 1/2 | t | Oregano |
| 1 | T | Cheese, Romano grated |
| 1 | T | Cheese, Parmesan grated |
| 2 | Eggs, hard-boiled chopped | |
| 2 | T | Oil, olive or more |
| Salt, to taste | ||
| Pepper, to taste | ||
| 8 | Veal | |
| 1/4 | c | 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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 353
Calories From Fat: 246
Total Fat: 27.8g
Cholesterol: 94.4mg
Sodium: 488.1mg
Potassium: 427.3mg
Carbohydrates: 20.6g
Fiber: 3.4g
Sugar: 6.1g
Protein: 7.1g