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Ingredients

• 3 hard-boiled eggs, peeled
• 2 tablespoons chopped fresh spinach
• 1 tablespoon fresh chopped parsley leaves
• 1 tablespoon fresh chopped oregano leaves
• 1 garlic clove, thinly sliced
• 1/4 cup raisins
• 1/4 cup pine nuts
• 3/4 pound veal breast, in one piece, pounded thin by your butcher
• 4 tablespoons extra-virgin olive oil
• 1 large onion, thinly sliced
• 1 medium celery stalk, thinly sliced
• 1 medium carrot, thinly sliced
• 1 cup dry white wine
• 1 pound canned whole peeled plum tomatoes, crushed by hand, with their juices
• Salt and freshly ground pepper

Description

Food Network Invites You To Try This Veal Roll In The Style Of Naples: Rotolo Di Vitello Recipe From Mario Batali.

Food Network