Tomaxelle Stuffed Veal Rolls Recipe

Name: Tomaxelle Stuffed Veal Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 veal loin cuts, 3/4 inch thick each; 4 tablespoons virgin olive oil; 1/2 medium red onion, chopped into 1/4 inch dice; 4 cloves garlic, thinly sliced; 1 tablespoon fresh thyme leaves; 1/2 pound chanterelles or other wild mushrooms, sliced into 1/4inch pieces; 4 tablespoons pine nuts; 2 bunches marjoram, leaves only, chopped to yield 1/4 cup; 2 bunches Italian parsley, finely chopped to yield 1/2 cup; 1/4 cup freshly grated pecorino; 2 large eggs; 1 cup of dry white wine; 1 cup basic tomato sauce, recipe follows; 1 Spanish onion, cut into 1/4-inch dice; 4 cloves garlic, thinly sliced; 3 ounces virgin olive oil; 4 tablespoons fresh thyme (or 2 tablespoons dried); 1/2 medium carrot, finely shredded; 2 - 28-ounce cans of tomatoes, crushed and mixed well with their juices; Salt, to taste

Servings: persons

4 veal loin cuts, 3/4 inch thick each
4 tablespoons virgin olive oil
1/2 medium red onion, chopped into 1/4 inch dice
4 cloves garlic, thinly sliced
1 tablespoon fresh thyme leaves
1/2 pound chanterelles or other wild mushrooms, sliced into 1/4inch pieces
4 tablespoons pine nuts
2 bunches marjoram, leaves only, chopped to yield 1/4 cup
2 bunches Italian parsley, finely chopped to yield 1/2 cup
1/4 cup freshly grated pecorino
2 large eggs
1 cup of dry white wine
1 cup basic tomato sauce, recipe follows
1 Spanish onion, cut into 1/4-inch dice
4 cloves garlic, thinly sliced
3 ounces virgin olive oil
4 tablespoons fresh thyme (or 2 tablespoons dried)
1/2 medium carrot, finely shredded
2 - 28-ounce cans of tomatoes, crushed and mixed well with their juices
Salt, to taste

1
Preheat oven to 425 degrees F.
2
Using a meat mallet, pound the veal pieces until they are 1/8 inch thick.
3
Season with salt and pepper and set aside.
4
In a 12 to 14 inch saute pan, heat oil until just smoking.
5
Add onion and garlic and thyme and cook over medium heat until light golden brown.
6
Add mushrooms and cook until softened, about 8 to 10 minutes.
7
Remove two thirds and allow to cool in a bowl.
8
Allow the remaining third to cool in the pan.
9
When the mushrooms are cool, add pine nuts, marjoram, parsley,pecorino and eggs and stir to mix well.
10
Add the wine and tomato sauce to pan with remaining mushrooms to stir and mix.
11
Lay the 4 veal pieces out, season with salt and pepper, and divide the pine nut mixture among them.
12
Roll and tie them individually and place in pan with sauce and mushrooms.
13
Place pan in oven and bake 35 to 40 minutes.
14
Remove, snip strings off veal pieces and place in center of platter.
15
Spoon with sauce and serve.
16
Saute the onion and garlic in the olive oil over medium heat until translucent, but not brown (about 10 minutes).
17
Add the thyme and carrot and cook 5 minutes more.
18
Add the tomatoes.
19
Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes.
20
Season with salt to taste.
21
Serve immediately, or set aside for further use.
22
The sauce may be refrigerated for up to one week or frozen for up to 6 months.

589

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 4 veal loin cuts, 3/4 inch thick each, 4 tablespoons virgin olive oil, 1/2 medium red onion, chopped into 1/4 inch dice, 4 cloves garlic, thinly sliced, and more.

Yes, Tomaxelle Stuffed Veal Rolls falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomaxelle Stuffed Veal Rolls

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