Recipe - Brociolone

TOMATO SAUCE
1 md Carrot, minced
1 md Onion, minced
1 Celery, stalk, minced
1 teaspoon Garlic, minced
1 teaspoon Thyme
1 teaspoon Oregano
1 Bay leaf
2 cup Tomatoes, chopped
Salt (to taste)
Pepper, white (to taste)
Oil

STUFFING
One half cup Crumbs, bread
1 tablespoon Parsley, minced
1 teaspoon Garlic, minced
One half teaspoon Oregano
1 tablespoon Cheese, Romano, grated
1 tablespoon Cheese, Parmesan, grated
2 lg Eggs, hardboiled, chopped
2 tablespoon Oil, olive, (or more)
Salt (to taste)
Pepper (to taste)

ASSEMBLY
8 sl Veal
One fourth cup Oil, olive

Tomato Sauce: =============

Heat the oil in a pan and add the carrot, onion, celery and garlic.
Cook for 8 minutes over moderately low heat.

Add herbs, tomatoes, salt and pepper. Simmer for an hour or more.

Stuffing: =========

Combine ingredients, blending with your hands.

Assembly: =========

Pound the veal slices thin and divide the stuffing among them. Roll up
the veal around the stuffing and secure with a toothpick.

Heat the oil, then brown the veal rolls, pouring off the fat.

Add the sauce and simmer the veal rolls, covered, for 1 hour or until
just tender when pierced with a knife.

Source: Great Chefs of New Orleans, Telerecord Productions
: Box 71112, New Orleans, Louisiana 1983
: Chef Goffredo Fraccaro, La Riviera Restaurant, New Orleans

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini