Tomaxelle Stuffed Veal Rolls

Recipe Ingredients

4		Veal loin cuts, 3/4" thick
		Salt - to taste
		Freshly-ground black pepper - to taste
4 tablespoons	60ml	Virgin olive oil
1/2 tablespoon	7.5ml	Red onion - chopped 1/4" dice (medium)
4		Garlic cloves - thinly sliced
1 tablespoon	15ml	Fresh thyme leaves
1/2 lb	227g / 8oz	Chanterelles - sliced 1/4" pieces
		= (or other wild mushrooms)
4 tablespoons	60ml	Pine nuts
1/4 cup	10g / 0.4oz	Chopped marjoram - leaves only
1/2 cup	73g / 2.6oz	Finely-chopped italian parsley
1/4 cup	59ml	Freshly-grated pecorino
1 cup	237ml	Basic Tomato Sauce - (see recipe)

Recipe Instructions

Preheat oven to 425 degrees.

Using a meat mallet, pound the veal pieces until they are 1/8-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 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.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5736) - from the TV FOOD NETWORK

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