Recipe By : Molto Mario
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 breast of veal ,1 side only -- partially defatted
2 tablespoons virgin olive oil -- plus 3 T
1 pound beet greens or Swiss chard -- cut in 1" ribbons
1/2 cup freshly grated Pecorino
1/2 cup sundried tomatoes
2 eggs
2 cups dry white wine
1 cup basic tomato sauce -- recipe follows
Preheat oven to 400 degrees F. Have butcher remove bone from veal breast and
butterfly open.
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 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 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.
