Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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