---------- Recipe via Meal-Master (tm) v8.04
  
       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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