Brujole (Vegetable Filled Veal Rolls)

1 servings

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Brujole (Vegetable Filled Veal Rolls) Ingredients

9 Pieces veal round; (4 to 5	3 Cloves garlic - minced
3 sm Carrots - cut	1 Shallots; up to 2
3 sm Inner stalks of celery	1/4 c Olive oil
1 ts Rosemary	Italian parsley or basil for
4 tb Parmesan or romano cheese	6 Cherry tomatoes for garnish

Instructions for Brujole (Vegetable Filled Veal Rolls)

Directions: Cut the carrots and celery into quarter inch sticks. Thin the veal steaks using a tenderizing mallet to 3" wide and 5" long. Salt and pepper veal. Sprinkle on rosemary and grated cheese. Place the carrot and celery sticks onto the veal, parallel with the short side of the veal. Roll the veal around them and hold together with toothpicks. In a skillet, heat the olive oil, garlic and shallots. Brown the veal rolls until no pink shows. Once cooked, place in a pot of pasta sauce. Serve on top of pasta or a platter of sauce. Garnish. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: VegetablesCuisine: Uncategorized

Ingredient Insight - look inside this recipe

Basil

Carrot

Celery

Garlic

Olive Oil

Parmesan

Rosemary

Shallot

Tomato

Veal

Celery Cheese Parmes Basil Carrot Olive oil Parmesan Parsley Romano Garlic Shallot Tomato Vegetables

for flavor and categorization

I was looking for tips in making Brujole. My first wife made it and never gave me any. She used butterflied filets pounded to about 1/4 inch thick, wrapped around a sweet (1015, Walla Walla, or Vidalia) onion and simmered in marinara sauce until cooked, then served over Rigatoni. I've never mastered the timing between getting the onion cooked and having the meat remain intact.