Ingredients

1/2 of 1 breast of veal, 1 side only, boned and partially
de-fatted
2 tablespoons plus 3 tablespoons extra-virgin olive oil
1 pound Swiss chard, cut into 1-inch ribbons, washed and drained
1/2 cup freshly grated Pecorino
1/2 cup chopped sundried tomatoes
2 eggs, beaten
Salt and freshly ground black pepper
2 cups dry white wine
1 cup basic tomato sauce, recipe follows
Chopped parsley, for garnish

Chopped marjoram, for garnish
Chili flakes, for garnish

Instructions

Preheat oven to 400 degrees F.

Have a butcher remove the bone from the veal breast and butterfly the breast open.

In a 12 to 14-inch saute pan, heat the 2 tablespoons olive oil until smoking and add the
Swiss chard. Cooked until wilted but not fully cooked, about 1 minute. Remove the pan from
the heat and allow the greens to cool completely. Add the grated cheese, sundried tomatoes
and eggs, and season, to taste, with salt and pepper. Season the veal. Spoon the stuffing
on the inside of the veal pocket and gently roll the veal up like a jelly roll. Using
butcher's twine, tie the veal roll securely and season the outside with salt and
pepper.

In an oven-ready thick bottomed casserole over medium heat, heat the remaining 3

tablespoons olive oil until smoking. Gently add the rolled veal breast and brown on all
sides, turning frequently for about 10 minutes. Drain the oil from the pan, add the white
wine and tomato sauce, and bring to a boil. Cover pan with a lid or with foil and place in
the oven. Cook 1 to 1/2 hours or until fork tender. Remove and allow to stand for 10
minutes. Carve and garnish with chopped parsley, marjoram, chili flakes and a drizzle of
extra-virgin olive oil. Serve immediately.

Basic tomato sauce:
1/4 cup extra-virgin olive oil
1 Spanish onion, chopped in 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion,
garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme,
carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice
and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as
thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the
refrigerator or up to 6 months in the freezer.

Yield: 4 cups