Brociolone
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Carrot, minced |
| 1 | medium | Onion, minced |
| 1 | each | Celery, stalk, minced |
| 1 | teaspoon | Garlic, minced |
| 1 | teaspoon | Thyme |
| 1 | teaspoon | Oregano |
| ½ | cup | Crumbs, bread |
| 1 | tablespoon | Parsley, minced |
| 1 | teaspoon | Garlic, minced |
| ½ | teaspoon | Oregano |
| 1 | tablespoon | Cheese, Romano, grated |
| 8 | slices | Veal |
| 1 | each | Bay leaf |
| 2 | cups | Tomatoes, chopped |
| Salt (to taste) | ||
| Pepper, white (to taste) | ||
| Oil | ||
| 1 | tablespoon | Cheese, Parmesan, grated |
| 2 | larges | Eggs, hard-boiled, chopped |
| 2 | tablespoons | Oil, olive, (or more) |
| Salt (to taste) | ||
| Pepper (to taste) | ||
| ¼ | cup | Oil, olive |
Directions
TOMATO SAUCE
STUFFING
ASSEMBLY
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