| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Swiss |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1/2 |
|
Breast of veal ,1 side only; partially defatted |
| 2 |
tb |
Virgin olive oil; plus 3 T |
| 1 |
lb |
Beet greens or Swiss chard; cut in 1" ribbons |
| 1/2 |
c |
Freshly grated Pecorino |
| 1/2 |
c |
Sundried tomatoes |
| 2 |
|
Eggs |
| 2 |
c |
Dry white wine |
| 1 |
c |
Basic tomato sauce; recipe follows |
INSTRUCTIONS
Preheat oven to 400 degrees F. Have butcher remove bone from veal breast
and butterfly open.
In a 12- to 14-inch saute pan, heat 2 tablespoons virgin olive oil until
smoking and add beet greens. Cook until wilted but not fully cooked, about
1 minute, and remove from heat and allow to cool. Add grated cheese,
sundried tomatoes and eggs and season with salt and pepper. Place on inside
of veal pocket and roll veal up like a jelly roll. Tie securely with
butcher twine and season with salt and pepper. In an oven-ready thick
bottomed casserole, heat remaining 3 tablespoons olive oil until smoking.
Add veal breast and brown on all sides, turning frequently, about 10
minutes. Drain oil from pan, add white wine and tomato sauce and bring to
boil. Cover pan with lid or foil and place in oven. Cook 1-1/2 hours or
until fork tender. Remove and allow to stand 10 minutes. Carve and serve.
Yield: 4 servings
Recipe By : Molto Mario
Posted to MC-Recipe Digest V1 #274
Date: Sat, 2 Nov 1996 09:45:52 -0500 (EST)
From: Sue <suechef@sover.net>
A Message from our Provider:
“Love is the doorway through which the human soul passes from selfishness to service. #Jack Hyles”