*  Exported from  MasterCook  *
 
                              Veal Farsu Magru
 
 Recipe By     : Molto Mario
 Serving Size  : 1    Preparation Time :0:00
 Categories    : New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2                breast of veal ,1 side only -- partially defatted
    2      tablespoons   virgin olive oil -- plus 3 T
    1      pound         beet greens or Swiss chard -- cut in 1″ ribbons
      1/2  cup           freshly grated Pecorino
      1/2  cup           sundried tomatoes
    2                    eggs
    2      cups          dry white wine
    1      cup           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
 
 
 
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