Brociolone
- Main Ingredient: Meats Cheese Eggs Tomatoes
- Cuisine: Southern Creole and Cajun New Orleans Italian
- Yield:
Brociolone ingredients
- Tomato sauce
- 1 med Carrot, minced
- 1 med Onion, minced
- 1 Celery, stalk, minced
- 1 t garlic, minced
- 1 t thyme
- 1 t Oregano
- 1 Bay leaf
- 2 c Tomatoes, chopped
- Salt to taste
- Pepper, white (to taste)
- Oil
- Stuffing
- 1⁄2 c Crumbs, bread
- 1 T parsley, minced
- 1 t garlic, minced
- 1⁄2 t Oregano
- 1 T Cheese, Romano, grated
- 1 T Cheese, parmesan, grated
- 2 large Eggs, hard-boiled, chopped
- 2 T Oil, olive, (or more)
- Salt to taste
- pepper, to taste
- ASSEMBLY
- 8 sli Veal
- 1⁄4 c oil, olive
Cooking Brociolone
1. Tomatoi 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. Simmeri for an hour or more.
5. Stuffingi: combine ingredients, blending with your hands.
6. Assembly: pound the veal slices thin and divide the stuffing among them.
7. Roll up the veal around the stuffing and secure with a toothpick.
8. Heat the oil, then brown the veal rolls, pouring off the fat. Add the sauce and simmer the veal rolls, covered, for 1 hour or until just tender when pierced with a knife.
Post new comment