An authentic Italian recipe from our kitchen to yours. Buon
Appetito!
Ingredients
- 1 1/2 pounds veal cutlets
- 1 tablespoon parsley, minced
- 4 cloves fresh garlic, divided
- 1/2 cup grated Pecorino Romano cheese
- 1 tablespoon bread crumbs
- 1/4 teaspoon nutmeg
- 1/2 medium onion
- 1 medium bay leaf
- 1 large can tomato puree (28 ounces)
- 1/3 cup extra virgin olive oil
- 1/2 cup white wine
- Salt
Directions
1.
Peel
and
mince
2
cloves
of
garlic.
Place
the
garlic
in a
small
mixing
bowl
along
with
the
pecorino,
minced
parsley,
bread
crumbs
and
nutmeg.
Mix
all
ingredients
well
to
combine.
2.
Peel
and
dice
the
onion,
and
then
peel
and
finely
chop
the
garlic
and
set
them
aside.
3.
If
the
veal
cutlets
are
very
large,
cut
them
in
half
on
the
short
side.
They
should
be
pounded
thin.
4.
Place
one
of
the
cutlets
on a
cutting
board
or
plate.
Sprinkle
approximately
2
generous
teaspoons
of
the
herb
and
cheese
mixture
over
the
cutlet.
Fold
the
long
sides
of
the
cutlet
in
to
the
center
and
roll
the
cutlet.
Stick
a
toothpick
through
the
roll
to
hold
it
together
while
cooking.
Set
the
finished
roll
aside.
Repeat
this
step
until
all
roll-ups
are
completed.
5.
In a
large
pan,
add
the
diced
onion
and
chopped
garlic
along
with
the
olive
oil.
Sauté
the
mixture
over
medium
heat
until
the
onion
just
begins
to
turn
translucent.
Then,
add
the
wine
to
the
pan
along
with
a
generous
pinch
of
salt
and
the
bay
leaf.
Simmer
the
mixture
for
3 -
5
minutes
until
the
wine
has
almost
evaporated
from
the
pan.
6.
Once
the
wine
has
almost
evaporated
from
the
pan,
place
each
roll-up
in
the
pan.
Cover
the
pan
and
cook
for
8 -
10
minutes
or
until
the
bottom
side
of
the
roll-up
has
browned
well.
Once
the
bottom
of
each
roll-up
has
browned,
flip
them
to
brown
on
the
opposite
side
for
another
8 -
10
minutes.
7.
When
the
roll-ups
have
browned,
add
the
tomato
puree
to
the
pan.
Fill
the
now
empty
puree
can
3/4
full
with
fresh
water.
Add
the
water
to
the
pan
and
stir
all
ingredients
well
to
combine.
Bring
the
sauce
to a
quick
simmer,
and
then
cover
the
pan
and
let
the
sauce
simmer
for
20
to
25
minutes,
stirring
every
few
minutes
to
keep
the
sauce
from
sticking
to
the
bottom
of
the
pan.
8.
After
20
minutes,
check
the
sauce
and
taste
it.
Add
salt
as
needed
and
stir
well
to
combine.
If
the
sauce
is
too
thin,
uncover
the
pan
and
simmer
the
sauce
until
it
reduces
to
your
desired
consistency.
If
the
sauce
is
too
thick,
add
a
small
amount
of
fresh
water
to
the
pan
until
it
reaches
your
desired
consistency.
9.
Once
the
sauce
has
finished
cooking,
remove
the
pan
from
the
heat,
plate
the
roll-ups
with
the
sauce
and
serve.
