Ingredients
- 12 thin slices of veal, pounded to at least oneOr4-inch thickness
- 1/2 cup pine nuts, toasted inside a 400 degree F oven 2 minutes and roughly chopped
- 1/2 cup currants
- 1/2 cup freshly-grated pecorino
- 3 ounces prosciutto, reduce 1/8-inch dice
- 1/3 cup Italian parsley leaves, coarsely chopped
- 4 cloves garlic clove, crushed
- Pepper and salt
- 1 egg
- 1/3 cup extra-virgin essential olive oil
- 1 large Spanish onion, thinly sliced
- 2 ounces pancetta, minced
- 1 (28-ounce) can San Marzano tomato plants as well as their juices, crushed
- 2 cups dark wine
Directions
Inside a medium bowl, combine the pine nuts, currants, pecorino, prosciutto, parsley, garlic clove, and pepper and salt to taste. Add some egg and blend well to combine. Divide mixture into 12 equal portions. Spread the mix onto 1 side of each one of the 12 veal pieces, departing singleOr2-inch perimeter uncovered on every. Roll each bit of veal tightly and bind with butcher's twine to make sure that filling stays intact. Season the veal with pepper and salt.
Inside a large casserole or Nederlander oven. heat the essential olive oil until almost smoking. Sear the veal rolls, remove when brown. Add some onion and saute 2 minutes. Add some pancetta, tomato plants and wine and produce to some boil, scraping the foot of the pan to release the browned bits. Reduce to some simmer and add some veal. Cover tightly and permit to braise for one hour. Let it rest half an hour before serving with sauce.
Recipe 2000, Mario Batali. All Legal rights Reserved.
