Veal Breast With Olive Mushroom Filling
From otterpond 13 years agoIngredients
- 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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