Sunday, Jul 24, 2016
One of America's Great Newspapers ~ Toledo, Ohio

Veal Breast Roll with Olive-Mushroom Filling

2 1/2 to 3-pound boneless veal breast

2 teaspoons olive oil

1/3 cup marsala wine

1/3 cup water

2 1/2 cups uncooked pasta such as bow tie or spiral

For Olive-Mushroom Filling:

2 teaspoons olive oil

1 cup diced red bell pepper

1 cup chopped mushrooms

2 cloves garlic, crushed

1/2 cup drained chopped ripe olives

1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried rosemary leaves, crushed

To make filling: In Dutch oven, heat 2 teaspoons oil over medium heat until hot. Add bell pepper, mushrooms, and garlic; cook 5 minutes or until tender, stirring occasionally. Stir in olives and rosemary. Remove from heat; cool.

To make veal roll: Unroll veal breast; trim fat. Spread filling over veal, leaving 3/4 -inch border. Starting at short end, roll up jelly-roll fashion; tie with a string.

In same pan, heat 2 teaspoons oil over medium heat until hot. Add veal; brown evenly. Pour off drippings. Add marsala and water. Bring to a boil; reduce heat to low. Cover tightly and simmer 11/2 to 13/4 hours, until tender. Meanwhile prepare pasta according to package directions; keep warm.

Remove veal from pan. Skim fat from cooking liquid. Bring cooking liquid to a boil. Cook until reduced to 3/4 cup, stirring occasionally. Remove string. Carve veal into slices; serve over pasta with sauce.

Yield: 8 servings

Points of Interest
Click to comment

Quis autem vel eum iure reprehenderit qui in ea voluptate velit esse quam nihil molestiae consequatur, vel illum qui dolorem?

Temporibus autem quibusdam et aut officiis debitis aut rerum necessitatibus saepe eveniet.

Copyright © 2015 Toledo Blade

To Top

Fetching stories…