Veal Farsu Magru

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Title: Veal Farsu Magru
Categories: New, Text, Import
Yield: 1 servings


1/2 breast of veal ,1 side only
: partially defatted
2 TB virgin olive oil -- plus 3
1 lb beet greens or Swiss chard
: cut in 1" ribbons
1/2 c freshly grated Pecorino
1/2 c sundried tomatoes
2 eggs
2 c dry white wine
1 c basic tomato sauce -- recipe
: follows

Preheat oven to 400 degrees F. Have butcher remove
bone from veal breast and butterfly open.

In a 12- to 14-inch saute pan, heat 2 tablespoons
virgin olive oil until smoking and add beet greens.
Cook until wilted but not fully cooked, about 1
minute, and remove from heat and allow to cool. Add
grated cheese, sundried tomatoes and eggs and season
with salt and pepper. Place on inside of veal pocket
and roll veal up like a jelly roll. Tie securely with
butcher twine and season with salt and pepper. In an
oven-ready thick bottomed casserole, heat remaining 3
tablespoons olive oil until smoking. Add veal breast
and brown on all sides, turning frequently, about 10
minutes. Drain oil from pan, add white wine and tomato
sauce and bring to boil. Cover pan with lid or foil
and place in oven. Cook 1-1/2 hours or until fork
tender. Remove and allow to stand 10 minutes. Carve
and serve.

Yield: 4 servings

Recipe By : Molto Mario

Date: Sat, 2 Nov
1996 09:45:52 -0500 (E

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