Veal Farsu Magru
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Veal Farsu Magru
  Veal  
Last updated 6/12/2012 1:28:14 AM. Recipe ID 63513. Report a problem with this recipe.
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      Title: Veal farsu magru
 Categories: New, Text, Import
      Yield: 1 Servings
 
 
      1/2    breast of veal ,1 side only
  :          partially defatted
        2 TB virgin olive oil -- plus 3
        1 lb beet greens or Swiss chard
  :          cut in 1" ribbons
      1/2 c  freshly grated Pecorino
      1/2 c  sundried tomatoes
        2    eggs
        2 c  dry white wine
        1 c  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.
  
  Yield: 4 servings
  
  




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Recipe ID 63513 (Apr 03, 2005)

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