Veal Farsu Magru

Recipe Ingredients

1/2		Breast of veal - 1 side only, boned, and partially de-fatted
5 tablespoons	75ml	Virgin olive oil - divided
1 lb	454g / 16oz	Beet greens or swiss chard - washed, drained, cut into 1" ribbons
1/2 cup	73g / 2.6oz	Freshly-grated pecorino cheese
1/2 cup	31g / 1.1oz	Sundried tomatoes
2		Eggs
		Salt - to taste
		Freshly ground black pepper - to taste
2 cups	474ml	Dry white wine
1 cup	237ml	Basic tomato sauce - see * note

Recipe Instructions

* Note: See the "Basic Tomato Sauce" recipe which is included in this collection.

Have your butcher remove bone from veal breast and butterfly it open. Preheat oven to 400 degrees.

In a 12- to 14-inch saute pan, heat 2 tablespoons virgin olive oil until smoking and add beet greens. Cook until wilted but not fully cooked, about 1 minute, and remove from heat and allow to cool. Add grated cheese, sundried tomatoes and eggs and season with salt and pepper. Place on inside of veal pocket and roll veal up like a jelly roll. Tie securely with butcher's twine and season with salt and pepper.

In an oven-ready thick-bottomed casserole, heat remaining 3 tablespoons olive oil until smoking. Add veal breast and brown on all sides, turning frequently, about 10 minutes. Drain oil from pan, add white wine and Basic Tomato Sauce and bring to boil. Cover pan with lid or foil and place in oven. Cook 1 1/2 hours or until fork tender. Remove and allow to stand 10 minutes. Carve and serve,

Source:
MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5689)

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