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Prep Time: Cook Time: Total Time:
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
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
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.
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 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 1 1/2 to 1 3/4 hours or 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.
Serves 8.
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Veal Breast Roll with Olive-Mushroom Filling
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Category: Recipes
Prep Time: Cook Time: Total Time:
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
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
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.
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 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 1 1/2 to 1 3/4 hours or 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.
Serves 8.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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