Veal Rolls in Tomato Sauce---Braciole di Vitello

Name: Veal Rolls in Tomato Sauce---Braciole di Vitello
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 thin slices of veal, pounded to 1/4-inch thickness; 1/2 cup pine nuts, toasted in a 400 degree F oven 2 minutes and roughly chopped; 1/2 cup currants; 1/2 cup freshly-grated pecorino; 3 ounces prosciutto, cut into 1/8-inch dice; 1/3 cup Italian parsley leaves, coarsely chopped; 4 cloves garlic, crushed; Salt and pepper; 1 egg; 1/3 cup extra-virgin olive oil; 1 large Spanish onion, thinly sliced; 2 ounces pancetta, minced; 1 (28-ounce) can San Marzano tomatoes and their juices, crushed; 2 cups red wine

Servings: persons

12 thin slices of veal, pounded to 1/4-inch thickness
1/2 cup pine nuts, toasted in a 400 degree F oven 2 minutes and roughly chopped
1/2 cup currants
1/2 cup freshly-grated pecorino
3 ounces prosciutto, cut into 1/8-inch dice
1/3 cup Italian parsley leaves, coarsely chopped
4 cloves garlic, crushed
Salt and pepper
1 egg
1/3 cup extra-virgin olive oil
1 large Spanish onion, thinly sliced
2 ounces pancetta, minced
1 (28-ounce) can San Marzano tomatoes and their juices, crushed
2 cups red wine

1
In a medium bowl, combine the pine nuts, currants, pecorino, prosciutto, parsley, garlic, and salt and pepper to taste.
2
Add the egg and mix well to blend.
3
Divide mixture into 12 equal portions.
4
Spread the mixture onto 1 side of each of the 12 veal pieces, leaving a 1/2-inch perimeter uncovered on each.
5
Roll each piece of veal tightly and bind with butcher's twine to ensure that filling stays intact.
6
Season the veal with salt and pepper.
7
In a large casserole or Dutch oven, heat the olive oil until almost smoking.
8
Sear the veal rolls, remove when brown.
9
Add the onion and saute 2 minutes.
10
Add the pancetta, tomatoes and wine and bring to a boil, scraping the bottom of the pan to loosen the browned bits.
11
Reduce to a simmer and add the veal.
12
Cover tightly and allow to braise for 1 hour.
13
Allow to rest 30 minutes before serving with sauce.

441

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 12 thin slices of veal, pounded to 1/4-inch thickness, 1/2 cup pine nuts, toasted in a 400 degree F oven 2 minutes and roughly chopped, 1/2 cup currants, 1/2 cup freshly-grated pecorino, and more.

Yes, Veal Rolls in Tomato Sauce---Braciole di Vitello 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.

That's it — enjoy your meal!