Veal Farsu Magru

Veal Farsu Magru Ingredients

1/2 Breast of veal ,1 side only;	1/2 c Sundried tomatoes
2 tb Virgin olive oil; plus 3 T	2 Eggs
1 lb Beet greens or Swiss chard;	2 c Dry white wine
1/2 c Freshly grated Pecorino	1 c Basic tomato sauce; recipe

Instructions for Veal Farsu Magru

Preheat oven to 400 degrees F. Have butcher remove bone from veal breast and butterfly open. In a 12- to 14-inch saute pan, heat 2 tablespoons virgin olive oil until smoking and add beet greens. Cook until wilted but not fully cooked, about 1 minute, and remove from heat and allow to cool. Add grated cheese, sundried tomatoes and eggs and season with salt and pepper. Place on inside of veal pocket and roll veal up like a jelly roll. Tie securely with butcher twine and season with salt and pepper. In an oven-ready thick bottomed casserole, heat remaining 3 tablespoons olive oil until smoking. Add veal breast and brown on all sides, turning frequently, about 10 minutes. Drain oil from pan, add white wine and tomato sauce and bring to boil. Cover pan with lid or foil and place in oven. Cook 1-1/2 hours or until fork tender. Remove and allow to stand 10 minutes. Carve and serve. Yield: 4 servings Recipe By : Molto Mario Posted to MC-Recipe Digest V1 #274 Date: Sat, 2 Nov 1996 09:45:52 -0500 (EST) From: Sue

Main Ingredient: Cuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Eggs	Greens	Olive Oil	Tomato
Veal	White Wine

for flavor and categorization

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