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Recipe
Brujole (Vegetable Filled Veal Rolls) Recipe
| Servings: 1 |
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 76g | |
| Calories 568 | |
| Calories from Fat 529 | 93% |
| Total Fat 59.91g | 75% |
| Saturated Fat 11.01g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 308mg | 13% |
| Potassium 42mg | 1% |
| Total Carbs 1.64g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.19g | 0% |
| Protein 7.78g | 12% |
Ingredients Convert Measures
- 9 piece veal round, (4 to 5 ounce.)
- 3 sm Carrots - cut
- 3 sm Inner stalks of celery
- 1 tsp Rosemary
- 4 Tbsp. Parmesan or possibly romano cheese
- 3 x Cloves garlic - chopped
- 1 x Shallots, up to 2
- 1/4 c. Extra virgin olive oil
- Italian parsley or possibly basil for garnish
- 6 x Cherry tomatoes for garnish
Directions
- Directions: Cut the carrots and celery into quarter inch sticks. Thin the veal steaks using a tenderizing mallet to 3" wide and 5" long.
- Salt and pepper veal. Sprinkle on rosemary and grated cheese. Place the carrot and celery sticks onto the veal, parallel with the short side of the veal. Roll the veal around them and hold together with toothpicks. In a skillet, heat the extra virgin olive oil, garlic and shallots.
- Brown the veal rolls till no pink shows. Once cooked, place in a pot of pasta sauce. Serve on top of pasta or possibly a platter of sauce. Garnish.
