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