Veal Roasted For Fest - {Veal Farsu Magru}

Recipe Ingredients

1/2		One breast of veal, 1 side only - boned, and
		Partially de-fatted
5 tablespoons	75ml	Extra-virgin olive oil - divided
1 lb	454g / 16oz	Swiss chard - cut 1" ribbons,
		Washed, and drained
1/2 cup	118ml	Freshly-grated Pecorino
1/2 cup	31g / 1.1oz	Chopped sundried tomatoes
2		Eggs - beaten
		Salt - to taste
		Freshly-ground black pepper - to taste
2 cups	474ml	Dry white wine
1 cup	237ml	Basic Tomato Sauce - (see recipe)
		Chopped parsley - for garnish
		Chopped marjoram - for garnish
		Chili flakes - for garnish

Recipe Instructions

Preheat oven to 400 degrees.

Have a butcher remove the bone from the veal breast and butterfly the breast open.

In a 12- to 14-inch saute pan, heat the 2 tablespoons of the olive oil until smoking and add the Swiss chard. Cooked until wilted but not fully cooked, about 1 minute. Remove the pan from the heat and allow the greens to cool completely. Add the grated cheese, sundried tomatoes and eggs, and season, to taste, with salt and pepper.

Season the veal. Spoon the stuffing on the inside of the veal pocket and gently roll the veal up like a jelly roll. Using butcher's twine, tie the veal roll securely and season the outside with salt and pepper.

In an oven-ready thick-bottomed casserole over medium heat, heat the remaining 3 tablespoons olive oil until smoking. Gently add the rolled veal breast and brown on all sides, turning frequently for about 10 minutes.

Drain the oil from the pan, add the white wine and tomato sauce, and bring to a boil. Cover pan with a lid or with foil and place in the oven. Cook 1 to 1/2 hours or until fork tender. Remove and allow to stand for 10 minutes.

Carve and garnish with chopped parsley, marjoram, chili flakes and a drizzle of extra-virgin olive oil. Serve immediately.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2F11) - from the TV FOOD NETWORK

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