Veal Breast With Olive Mushroom Filling
From otterpond 14 years ago
- 180 to make
- Serves 8
Veal breast is a cut of meat that is notably inexpensive , but it also requires special handling and cooking to make the meat tender and flavorful. Otherwise it is tough and fatty. This cut of veal is almost always sold on the bone and with a layer of fat, and it must be slow cooked in order to become tender.
Ingredients
- veal Breast (2½ – 3lbs) 1-1.5kg shopping list
- 2 teaspoons olive oil shopping list
- 1/3 cup dry marsala shopping list
- 2½ cups uncooked mini lasagna or bow tie pasta, cooked shopping list
- Olive-mushroom Filling shopping list
- 2 teaspoons olive oil shopping list
- 1 cup chopped mushrooms shopping list
- 1 cup diced red bell pepper shopping list
- 2 cloves garlic, minced shopping list
- ½ cup chopped pitted ripe olives shopping list
- 1 tablespoon finely chopped fresh rosemary or 1teaspoon dried rosemary shopping list
How to make it
- Heat 2 teaspoons oil in Dutch oven over medium heat until hot.
- Add mushrooms, bell pepper and garlic; cook and stir 5 minutes or until tender.
- Stir in olives and rosemary; cool.
- Unroll veal breast; trim fat. Spread filling over veal, leaving ¾-inch (2cm) border.
- Starting at short end, roll up jelly-roll fashion; tie with string.
- Heat 2 teaspoons oil in same pan over medium heat until hot. Add veal; brown evenly.
- Pour off drippings.
- Add Marsala and 1/3 cup water; bring to a boil.
- Reduce heat; cover tightly and simmer 1½ to 1¾ hours or until veal is fork-tender.
- Remove veal; keep warm. Skim fat.
- Bring cooking liquid to a boil; cook until reduced to ¾ cup, stirring occasionally.
- Carve veal.
- Serve over pasta with sauce.
- Recipe Source: Beef Industry Council
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