Brociolone
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Brociolone
  Italian  
Last updated 6/12/2012 1:10:47 AM. Recipe ID 38120. Report a problem with this recipe.
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      Title: Brociolone
 Categories: Meats, Italian, Masterchefs, Norleans, Lariv
      Yield: 4 Servings
 
MMMMM------------------------TOMATO SAUCE-----------------------------
      1 md Carrot, minced
      1 md Onion, minced
      1    Celery, stalk, minced
      1 ts Garlic, minced
      1 ts Thyme
      1 ts Oregano
      1    Bay leaf
      2 c  Tomatoes, chopped
           Salt (to taste)
           Pepper, white (to taste)
           Oil

MMMMM--------------------------STUFFING-------------------------------
    1/2 c  Crumbs, bread
      1 tb Parsley, minced
      1 ts Garlic, minced
    1/2 ts Oregano
      1 tb Cheese, Romano, grated
      1 tb Cheese, Parmesan, grated
      2 lg Eggs, hard-boiled, chopped
      2 tb Oil, olive, (or more)
           Salt (to taste)
           Pepper (to taste)

MMMMM--------------------------ASSEMBLY-------------------------------
      8 sl Veal
    1/4 c  Oil, olive
 
  Tomato Sauce: =============
  
       Heat the oil in a pan and add the carrot, onion, celery and
  garlic. Cook for 8 minutes over moderately low heat.
  
       Add herbs, tomatoes, salt and pepper.  Simmer for an hour or
  more.
  
  Stuffing: =========
  
       Combine ingredients, blending with your hands.
  
  Assembly: =========
  
       Pound the veal slices thin and divide the stuffing among them.
  Roll up the veal around the stuffing and secure with a toothpick.
  
       Heat the oil, then brown the veal rolls, pouring off the fat.
  
       Add the sauce and simmer the veal rolls, covered, for 1 hour or
  until just tender when pierced with a knife.
  




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Recipe ID 38120 (Apr 03, 2005)

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