Brociolone
Brociolone, a cheese recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Ingredients
Tomato Sauce
- 1 md Carrot, minced
- 1 md Onion, minced
- 1 ea Celery, stalk, minced
- 1 ts Garlic, minced
- 1 ts Thyme
- 1 ts Oregano
- 1 ea Bay leaf
- 2 c Tomatoes, chopped
Method
- Salt (to taste) Pepper, white (to taste) Oil
Stuffing
1/2 c Crumbs, bread 1 tb Parsley, minced 1 ts Garlic, minced 1/2 ts Oregano 1 tb Cheese, Romano, grated 1 tb Cheese, Parmesan, grated 2 lg Eggs, hard-boiled, chopped 2 tb Oil, olive, (or more) Salt (to taste) Pepper (to taste)
Assembly
8 sl Veal 1/4 c Oil, olive Tomato Sauce: ============= Heat the oil in a pan and add the carrot, onion, celery and garlic. 2. Cook for 8 minutes over moderately low heat. 3. Add herbs, tomatoes, salt and pepper. 4. 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. 5. Roll up the veal around the stuffing and secure with a toothpick. 6. Heat the oil, then brown the veal rolls, pouring off the fat. 7. Add the sauce and simmer the veal rolls, covered, for 1 hour or until just tender when pierced with a knife.
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