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Published: Sunday, 12/31/2000

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



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