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Ingredients
- 2 c. cubed day-old Italian bread
- 1 c. lowfat milk
- 1/2 c. minced Italian parsley
- 1/2 c. grated pecorino-Romano
- 4 x garlic cloves slivered
- 1/2 lb copacola diced
- 1/2 c. pine nuts toasted
- 1/2 c. raisins soaked in hot water to rehydrate then liquid removed Salt to taste Freshly-grnd black pepper to taste Extra virgin olive oil as needed
- 4 lb veal breast (alternatively may use beef top round)
- 4 x hard boiled Large eggs shelled, quartered
- 1 c. red wine for braising Tomato sauce for braising
Directions
- Prepare the bread stuffing by soaking the bread in lowfat milk for 5 min. Squeeze out the excess lowfat milk with your hands then put the bread in a clean mixing bowl. Add in parsley, cheese, garlic, copacola, pine nuts, and raisins. Season lightly with salt and pepper. Drizzle with extra virgin olive oil to moisten and mix thoroughly.
- Set the veal on a piece of plastic wrap. Make a deep slice along the veal breast and fan open like a book. Lay another piece of plastic wrap on top. Using the smooth side of a mallet, gently flatten the veal till it's about 1/2-inch thick; take care not to tear. Throw away the top sheet of plastic wrap; rub the surface with extra virgin olive oil and season with salt and pepper. Spread the stuffing proportionately over the meat, leaving a 1-inch border all around. Place the Large eggs lengthwise down the center of the meat and roll up like a jellyroll log, using the plastic wrap as support. Tie the roll with kitchen string to secure.
- Heat extra virgin olive oil over medium heat in a Dutch oven or possibly roasting pan. Brown the stuffed veal roast well on all sides. Cover with foil and bake in a preheated 375 degree oven for 1 hour.
- Alternatively, deglaze with red wine, then pour tomato sauce on top to cover the braciole. Cover the pan and gently simmer for about 1 hour till tender.
- To serve, remove the strings from the veal bundle and cut into 1-inch slices. Arrange on a serving platter, with or possibly without sauce.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 216g | |
| Recipe makes 6 servings | |
| Calories 427 | |
| Calories from Fat 95 | 22% |
| Total Fat 10.98g | 14% |
| Saturated Fat 2.05g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 126mg | 42% |
| Sodium 573mg | 24% |
| Potassium 437mg | 12% |
| Total Carbs 60.79g | 16% |
| Dietary Fiber 2.9g | 10% |
| Sugars 13.21g | 9% |
| Protein 16.21g | 26% |
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