Tomaxelle stuffed veal rolls
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Veal loin cuts, 3/4\" thick | |
| 4 | tablespoons | Virgin olive oil |
| ½ | medium | Red onion, in 1/4\" dice |
| 4 | Cloves garlic, thinly sliced | |
| 1 | tablespoon | Fresh thyme leaves |
| ½ | pounds | Chanterelles , sliced, in 1/4\" pieces |
| 4 | tablespoons | Pine nuts |
| 2 | bunches | Marjoram, leaves only, chopped |
| 2 | bunches | Italian parsley, finely chopped |
| ¼ | cup | Freshly grated pecorino |
| 1 | cup | Basic tomato sauce |
Directions
Preheat oven to 425 degrees F.
Using a meat mallet, pound the veal pieces until they are ⅛ inch thick.
Season with salt and pepper and set aside.
In a 12 to 14 inch saute pan, heat oil until just smoking. Add onion and garlic and thyme and cook over medium heat until light golden brown. Add mushrooms and cook until softened, about 8 to 10 minutes. Remove two thirds and allow to cool in a bowl. Allow the remaining third to cool in the pan.
When the mushrooms are cool, add pine nuts, marjoram, parsley,pecorino and eggs and stir to mix well. Add the wine and tomato sauce to pan with remaining mushrooms to stir and mix.
Lay the 4 veal pieces out, season with salt and pepper, and divide the pine nut mixture among them. Roll and tie them individually and place in pan with sauce and mushrooms. Place pan in oven and bake 35 to 40 minutes.
Remove, snip strings off veal pieces and place in center of platter. Spoon with sauce and serve.
Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #514 by Sue <suechef@...> on Mar 13, 1997