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Ingredientes
- 4 x Veal loin cuts - (3/4" thk ea)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 4 Tbsp. Virgin extra virgin olive oil
- 1/2 med Red onion minced 1/4" dice
- 4 x Garlic cloves thinly sliced
- 1 Tbsp. Fresh thyme leaves
- 1/2 lb Chanterelles sliced 1/4" pcs
- Â Â (or possibly other wild mushrooms)
- 4 Tbsp. Pine nuts
- 1/4 c. Minced marjoram, leaves only
- 1/2 c. Finely-minced Italian parsley
- 1/4 c. Freshly-grated pecorino
- 1 c. Basic Tomato Sauce see * Note
Direcciones
- Preheat oven to 425 degrees.
- Using a meat mallet, lb. the veal pcs till they are 1/8-inch thick. Season with salt and pepper and set aside.
- In a 12- to 14-inch saute/fry pan, heat oil till just smoking. Add in onion and garlic and thyme and cook over medium heat till light golden brown-brown. Add in mushrooms and cook till softened, about 8 to 10 min. Remove two-thirds and allow to cold in a bowl. Allow the remaining third to cold in the pan. When the mushrooms are cold, add in pine nuts, marjoram, parsley, pecorino and Large eggs and stir to mix well. Add in the wine and tomato sauce to pan with remaining mushrooms to stir and mix.
- Lay the 4 veal pcs out and divide the pine nut mix among them. Roll and tie them individually and place in pan with sauce and mushrooms. Place pan in oven and bake 35 to 40 min. Remove, snip strings off veal pcs and place in center of platter. Spoon with sauce and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 4 servings | |
| Calories 194 | |
| Calories from Fat 159 | 82% |
| Total Fat 18.26g | 23% |
| Saturated Fat 2.22g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 328mg | 14% |
| Potassium 338mg | 10% |
| Total Carbs 7.76g | 2% |
| Dietary Fiber 2.3g | 8% |
| Sugars 3.77g | 3% |
| Protein 2.44g | 4% |
