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1
Lightly salt the prepared veal, laying a few of the slices out on a work space and stacking the remaining pieces nearby.
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2
In a medium bowl, combine the pine nuts, raisins, pecorino, and generous grindings of pepper.
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3
With a mezzaluna or a very sharp knife, mince the prosciutto, parsley, and garlic together to a fine paste.
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4
Add the aromatic paste and the egg to the medium bowl and blend the ingredients.
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5
Place a generous spoonful of the paste over each scallop of veal, spreading it to cover all but the outer 1/2 inch of its surface.
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6
Roll up the scallop tightly, securing it with butchers twine or toothpicks.
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7
Repeat, filling and rolling all the veal.
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8
In a large terra-cotta or enameled cast-iron casserole over a medium flame, heat the olive oil and saute the pancetta for a minute or two before adding the onion and lightly sauteing it.
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9
With a slotted spoon, remove the onion and the bits of pancetta to a holding plate, then brown the braciole, crusting them well on all sides.
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10
Cook only as many at a time as will fit in the pan without touching.
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11
Remove the veal to the holding plate with the onions and pancetta.
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12
Add the tomato puree and the wine to the pan, stirring, scraping at the residue and permitting the sauce to reduce for 1 minute.
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13
Lower the flame, add the veal, the onions, and the pancetta to the casserole and bring to a gentle simmer.
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14
Cover the casserole tightly and braise the veal, its liquids barely simmering, for 1 hour.
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15
Permit the rolls to rest in the sauce for 1 hour or so before very gently reheating them, presenting them on a warmed platter with their sauce.
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16
Should you wish to serve pasta with a few tablespoons of the sauce before the veal, use the method on page 71.
