Brociolone Recipe

18 ingredients
13 steps

Ingredients

  • 1 med Carrot, chopped
  • 1 med Onion, chopped
  • 1 x Celery, stalk, chopped
  • 1 tsp Garlic, chopped
  • 1 tsp Thyme
  • 1 tsp Oregano
  • 1 x Bay leaf
  • 2 c. Tomatoes, minced Salt (to taste) Pepper, white (to taste) Oil
  • 1/2 c. Crumbs, bread
  • 1 Tbsp. Parsley, chopped
  • 1 tsp Garlic, chopped
  • 1/2 tsp Oregano
  • 1 Tbsp. Cheese, Romano, grated
  • 1 Tbsp. Cheese, Parmesan, grated
  • 2 lrg Large eggs, hard-boiled, minced
  • 2 Tbsp. Oil, olive, (or possibly more) Salt (to taste) Pepper (to taste)
  • 8 slc Veal
  • 1/4 c. Oil, olive

Directions

  1. 1
    Tomato Sauce: =
  2. 2
    Heat the oil in a pan and add in the carrot, onion, celery and garlic.
  3. 3
    Cook for 8 min over moderately low heat.
  4. 4
    Add in herbs, tomatoes, salt and pepper.
  5. 5
    Simmer for an hour or possibly more.
  6. 6
    Stuffing: =
  7. 7
    Combine ingredients, blending with your hands.
  8. 8
    Assembly: =
  9. 9
    Lb.
  10. 10
    the veal slices thin and divide the stuffing among them.
  11. 11
    Roll up the veal around the stuffing and secure with a toothpick.
  12. 12
    Heat the oil, then brown the veal rolls, pouring off the fat.
  13. 13
    Add in the sauce and simmer the veal rolls, covered, for 1 hour or possibly till just tender when pierced with a knife.

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