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Ingredients
- 1 sm cotecchino sausage
- 1 piece veal loin - (abt 3 lbs) pounded flat Salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. extra-virgin extra virgin olive oil
- 1 lrg onion finely minced, plus
- 8 sm onions left whole
- 1 x celery stalk finely minced
- 1/2 c. dry white wine
- 1 x bay leaf
- 1 Tbsp. finely-minced parsley
- 4 x carrots thinly sliced
- 4 x Roma tomatoes peeled, seeded, and minced
Directions
- Prick the sausage in several places with a fork and place in a large pan. Add in cool water to cover sausage and bring to a boil. Lower to a simmer and cook 40 min, then drain the sausage. Allow to cold, then peel and crumble out of casing.
- On a clean cutting board, lay the veal out flat and cover the veal with the sausage in an even layer. Roll the veal up and tie in even segments with butcher"s twine.
- Heat the extra virgin olive oil in the same large pan till almost smoking. Add in the minced onion and celery and cook till soft. Sear the veal roll on all sides in the pan so which it is proportionately golden. Add in the wine, bay leaf, parsley and tomatoes, lower heat to a simmer and cook 1 hour, adding more wine or possibly water if necessary to keep moisture level consistent.
- Add in the whole onions and carrots, adjust liquid level, and simmer for an additional 30 min. Season with salt and pepper to taste, remove from the pan and let rest 5 min. Remove the string and cut into thick slices. Serve immediately with pan juices poured over.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 207g | |
| Recipe makes 4 servings | |
| Calories 154 | |
| Calories from Fat 68 | 44% |
| Total Fat 7.68g | 10% |
| Saturated Fat 1.18g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 66mg | 3% |
| Potassium 473mg | 14% |
| Total Carbs 12.44g | 3% |
| Dietary Fiber 3.2g | 11% |
| Sugars 5.89g | 4% |
| Protein 4.86g | 8% |
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