Braciole di Vitello
Adapted from Mario Batali: Molto Italiano: 327 Simple Italian Recipes To Cook At Home
Makes 6 servings
- 12 thin slices of veal, pounded to 1/4-inch thickness
- 1/2 cup pine nuts, toasted in a 400 degree F oven 2 minutes and roughly chopped
- 1/2 cup currants
- 1/2 cup freshly-grated pecorino
- 3 ounces prosciutto, cut into 1/8-inch dice
- 1/3 cup Italian parsley leaves, coarsely chopped
- 4 cloves garlic, crushed
- Salt and pepper
- 1 egg
- 1/3 cup extra-virgin olive oil
- 1 large Spanish onion, thinly sliced
- 2 ounces pancetta, minced
- 1 (28-ounce) can San Marzano tomatoes and their juices, crushed
- 2 cups red wine
Step 1: In a medium bowl, combine the pine nuts, currants, pecorino, prosciutto, parsley, garlic, and salt and pepper to taste. Add the egg and mix well to blend.
Step 2: Divide mixture into 12 equal portions. Spread the mixture onto 1 side of each of the 12 veal pieces, leaving a 1/2-inch perimeter uncovered on each.
Step 3: Roll each piece of veal tightly and bind with butcher's twine to ensure that filling stays intact. Season the veal with salt and pepper.
Step 4: In a large casserole or Dutch oven, heat the olive oil until almost smoking. Sear the veal rolls, remove when brown.
Step 5: Add the onion and saute 2 minutes. Add the pancetta, tomatoes and wine and bring to a boil, scraping the bottom of the pan to loosen the browned bits.
Step 6: Reduce to a simmer and add the veal. Cover tightly and allow to braise for 1 hour. Allow to rest 10 minutes before serving with sauce