Brociolone

* Exported from MasterCook *

BROCIOLONE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Meats Italian
Masterchefs Norleans
Lariv

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----TOMATO SAUCE-----
1 md Carrot, minced
1 md Onion, minced
1 ea Celery, stalk, minced
1 t Garlic, minced
1 t Thyme
1 t Oregano
1 ea Bay leaf
2 c Tomatoes, chopped
Salt (to taste)
Pepper, white (to taste)
Oil
-----STUFFING-----
1/2 c Crumbs, bread
1 tb Parsley, minced
1 t 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)
-----ASSEMBLY-----
8 sl Veal
1/4 c Oil, olive

Tomato Sauce:
ÿÿÿÿ
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:
ÿÿÿ

Combine ingredients, blending with your hands.

Assembly:
ÿÿÿ

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



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