| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Home3 |
1 |
servings |
INGREDIENTS
| 9 |
|
Pieces veal round; (4 to 5 oz.) |
| 3 |
sm |
Carrots – cut |
| 3 |
sm |
Inner stalks of celery |
| 1 |
ts |
Rosemary |
| 4 |
tb |
Parmesan or romano cheese |
| 3 |
|
Cloves garlic – minced |
| 1 |
|
Shallots; up to 2 |
| 1/4 |
c |
Olive oil |
|
|
Italian parsley or basil for garnish |
| 6 |
|
Cherry tomatoes for garnish |
INSTRUCTIONS
Directions: Cut the carrots and celery into quarter inch sticks. Thin
the veal steaks using a tenderizing mallet to 3" wide and 5" long.
Salt and pepper veal. Sprinkle on rosemary and grated cheese. Place
the carrot and celery sticks onto the veal, parallel with the short
side of the veal. Roll the veal around them and hold together with
toothpicks. In a skillet, heat the olive oil, garlic and shallots.
Brown the veal rolls until no pink shows. Once cooked, place in a pot
of pasta sauce. Serve on top of pasta or a platter of sauce. Garnish.
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Converted by MM_Buster v2.0l.
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