Friday, October 1, 2010

Veal Braciole in Tomato Sauce

My attempt at copying Greg's recipe for pork shoulder braciole but done with veal and 3x the size. I used the Veal Cutlets from my OAS program. They were from their favourite artisanal butcher Guenther. Most importantly, the meat was tender and delicious.

Braciole Ingredients:
4 pieces of veal
1 cup of toasted bread crumbs
1/4 of a lb thinly sliced salami cut into matchsticks
1/4 cup of grated Parmesan cheese
1/4 of of chopped basil and Italian parsley
1/2 cup of EVO and a lug
salt and pepper

Tomato Sauce Ingredients:
a lug of EVO
1 can of 28 oz tomatoes
3 cloves of garlic, sliced
small bunch of basil, leaves picked
salt and pepper

1. Preheat oven to 350 degrees.
2. Cut 8 pieces of twine 10 inches each.
3. Mix bread crumbs, salami, Parmesan cheese, herbs and 1/2 cup of EVO.
4. Flatten veal and season lightly with salt and pepper. Spread a thin layer of the mixture on the veal and roll. (Channel sushi roll feeling here.) Use 2 twines to tie the veal roll.
5. Brush rest of EVO on the outside of the roll.
6. Heat grill pan and place veal roll on till grilled marks are all over. 2 minutes per side. 8 minutes total.
7. Put grill pan in the oven for another 12 minutes or till internal temperature reaches 180 degrees.

Right before grilling the veal, make tomato sauce.
8. Heat medium size pan and put EVO in. When pan is hot, add garlic.
9. When garlic is slightly golden, add basil and can of tomatoes.
10. Mash up tomato sauce and bring to boil.
11. Let simmer for 15 minutes.
12. Add salt and pepper to taste.
13. Serve tomato sauce with the veal braciole.

Veal Braciole

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