Veal Rolls In Tomato Sauce - {Braciole Di Vitello}

Recipe Ingredients

12		Thin slices veal - pounded 1/4" thickne
1/2 cup	118ml	Pine nuts - toasted 2 minutes in
		A 400 degree oven and roughly chopped
1/2 cup	31g / 1.1oz	Currants
1/2 cup	118ml	Freshly-grated pecorino
3 oz	85g	Prosciutto - cut into 1/8" dice
1/3 cup	13g / 0.5oz	Coarsely-chopped Italian parsley leaves
4		Garlic cloves - crushed
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Egg
1/3 cup	78ml	Extra-virgin olive oil
1 cup	62g / 2.2oz	Spanish onion - thinly sliced (large)
2 oz	56g	Pancetta - minced
1		San Marzano tomatoes - (28 oz) - crushed, with
		Their juices
2 cups	474ml	Red wine

Recipe Instructions

In a medium bowl, combine the pine nuts, currants, pecorino, prosciutto, parsley, garlic, and salt and pepper to taste. Add the egg and mix well to blend. Divide mixture into 12 equal portions.

Spread the mixture onto 1 side of each of the 12 veal pieces, leaving a 1/2-inch perimeter uncovered on each. Roll each piece of veal tightly and bind with butcher's twine to ensure that filling stays intact. Season the veal with salt and pepper.

In a large casserole or Dutch oven, heat the olive oil until almost smoking. Sear the veal rolls, remove when brown. Add the onion and saute 2 minutes. Add the pancetta, tomatoes and wine and bring to a boil, scraping the bottom of the pan to loosen the browned bits. Reduce to a simmer and add the veal. Cover tightly and allow to braise for 1 hour. Allow to rest 30 minutes before serving with sauce.

This recipe yields 6 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2A04) - from the TV FOOD NETWORK

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