Ingredients
- 12 thin slices of veal, pounded to 1/4-inch thickness
- 1/2 cup pine nuts, toasted in a 400 degree F oven 2 minutes and roughly chopped
- 1/2 cup currants
- 1/2 cup freshly-grated pecorino
- 3 ounces prosciutto, cut into 1/8-inch dice
- 1/3 cup Italian parsley leaves, coarsely chopped
- 4 cloves garlic, crushed
- Salt and pepper
- 1 egg
- 1/3 cup extra-virgin olive oil
- 1 large Spanish onion, thinly sliced
- 2 ounces pancetta, minced
- 1 (28-ounce) can San Marzano tomatoes and their juices, crushed
- 2 cups red wine
Description
Food Network Invites You To Try This Veal Rolls In Tomato Sauce---Braciole Di Vitello Recipe From Mario Batali.
Food Network
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