Veal Rolls in Tomato Sauce---Braciole di Vitello

Show: Molto MarioEpisode: Simple Harvest Meal

Rated: 5 stars out of 5Rate itRead users' reviews (3)

RECIPE
COMMENTS & REVIEWS(3)

Cook Time:
--
Level:
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Yield:
6 servings

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Ingredients

12 thin slices of veal, pounded to 1/4-inch thickness
1/2 cup pine nuts, toasted in a 400 degree F oven 2 minutes and roughly chopped
1/2 cup currants
1/2 cup freshly-grated pecorino
3 ounces prosciutto, cut into 1/8-inch dice
1/3 cup Italian parsley leaves, coarsely chopped
4 cloves garlic, crushed
Salt and pepper
1 egg
1/3 cup extra-virgin olive oil
1 large Spanish onion, thinly sliced
2 ounces pancetta, minced
1 (28-ounce) can San Marzano tomatoes and their juices, crushed
2 cups red wine

Directions

In a medium bowl, combine the pine nuts, currants, pecorino, prosciutto, parsley, garlic, and salt and pepper to taste. Add the egg and mix well to blend. Divide mixture into 12 equal portions. Spread the mixture onto 1 side of each of the 12 veal pieces, leaving a 1/2-inch perimeter uncovered on each. Roll each piece of veal tightly and bind with butcher's twine to ensure that filling stays intact. Season the veal with salt and pepper.

In a large casserole or Dutch oven, heat the olive oil until almost smoking. Sear the veal rolls, remove when brown. Add the onion and saute 2 minutes. Add the pancetta, tomatoes and wine and bring to a boil, scraping the bottom of the pan to loosen the browned bits. Reduce to a simmer and add the veal. Cover tightly and allow to braise for 1 hour. Allow to rest 30 minutes before serving with sauce.

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Comments & Reviews

recipe Veal Rolls in Tomato Sauce---Braciole di Vitello
Anna Chicago, IL 07-04-2009
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Mario Batali COME BACK to food network!!!
Rated: 5 stars out of 5

This dish is so genius, typical Mario.
recipe Veal Rolls in Tomato Sauce---Braciole di Vitello
Kari Newport Beach, CA 01-29-2007
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Can I give this 6 stars?
Rated: 5 stars out of 5

All I can say is WOW! This recipe is fabulous. I can't say enough about it. The flavors are really delicious. I was a little... worried when I tasted the filling -- the salty prosciutto and the currants together tasted a little strange to me when I sampled the filling while mixing the ingredients together, but once I braised the veal rolls in the tomato sauce all the flavors really came together. I loved it and would make it again in a heartbeat.Read more
recipe Veal Rolls in Tomato Sauce---Braciole di Vitello
NANCY Hanover Park, IL 04-24-2005
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Best Braciole Ever!
Rated: 5 stars out of 5

One day I was eating braciole at a nice Italian restaurant and wondered what in the world was in the stuff. That prompted... me to search for braciole recipes here, and when I found this one I knew I had to make it. It's a bit of prep work but otherwise quite easy. It's MUCH better served the following day, the flavors really intesify. That makes it great for having people over for dinner if you can handle making it a day ahead. I had never thought I'd make braciole at home before. Now I wonder if I'll ever order it at that restaurant again, this was so much better!Read more