*  Exported from  MasterCook  *
 
                                 BROCIOLONE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Meats                            Italian
                 Masterchefs                      Norleans
                 Lariv
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----TOMATO SAUCE-----
    1       md           Carrot, minced
    1       md           Onion, minced
    1       ea           Celery, stalk, minced
    1       t            Garlic, minced
    1       t            Thyme
    1       t            Oregano
    1       ea           Bay leaf
    2       c            Tomatoes, chopped
                         Salt (to taste)
                         Pepper, white (to taste)
                         Oil
                         -----STUFFING-----
      1/2   c            Crumbs, bread
    1       tb           Parsley, minced
    1       t            Garlic, minced
      1/2   ts           Oregano
    1       tb           Cheese, Romano, grated
    1       tb           Cheese, Parmesan, grated
    2       lg           Eggs, hard-boiled, chopped
    2       tb           Oil, olive, (or more)
                         Salt (to taste)
                         Pepper (to taste)
                         -----ASSEMBLY-----
    8       sl           Veal
      1/4   c            Oil, olive
 
   Tomato Sauce:
   ÿÿÿÿ  
        Heat the oil in a pan and add the carrot, onion,
   celery and garlic.  Cook for 8 minutes over moderately
   low heat.
   
        Add herbs, tomatoes, salt and pepper.  Simmer for
   an hour or more.
   
   Stuffing:
   ÿÿÿ
   
        Combine ingredients, blending with your hands.
   
   Assembly:
   ÿÿÿ
   
        Pound the veal slices thin and divide the
   stuffing among them. Roll up the veal around the
   stuffing and secure with a toothpick.
   
        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.
   
        Source: Great Chefs of New Orleans, Tele-record Productions - 1983
        :    www.greatchefs.com - 747 Magazine Street, New Orleans, LA 70130
        :    Chef Goffredo Fraccaro, La Riviera
   Restaurant, New Orleans
  
 
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