Braciola di Vitello with Orecchiette!Vito Montanarelli shares aclassic Italian treat - stuffedveal rolls in tomato sauceov...
IngredientsFor the stuffed Veal1 ½ pound veal cutlets1 cup Ricotta Salata cheese - Italiansheep’s milk)2-3 fresh garlic cl...
Step 1 - Prepare the VealCut each piece of veal in pieces approx. 2 inches in width and pound until thin(approx. 1/8 inch ...
Step 2 - Prepare the SauceUsing same pan with juices from veal, add chopped onion, garlic andherbs, sauté until golden.Usi...
Step 3 – Serve over Orecchiette PastaBoil the pasta until cooked al dente – approx 12-15 minutesDrain water from pasta and...
For more great recipes         visit                             Stuff the vealwww.TheBrownLounge.com    Watch the Video  ...
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Braciola di Vitello with Orecchiette Recipe

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Vito Montanarelli shares a classic Italian treat - stuffed veal rolls in tomato sauce over pasta. A family recipe from his hometown in Puglia,Italy. Country Italian cooking at its finest!

Serves 6
Prep time 2.5 hours

Published in: Self Improvement
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Braciola di Vitello with Orecchiette Recipe

  1. 1. Braciola di Vitello with Orecchiette!Vito Montanarelli shares aclassic Italian treat - stuffedveal rolls in tomato sauceover pasta. A family recipefrom his hometown inPuglia,Italy. Country Italiancooking at its finest!Prep time: 3 hoursServes: 6 Watch the Video
  2. 2. IngredientsFor the stuffed Veal1 ½ pound veal cutlets1 cup Ricotta Salata cheese - Italiansheep’s milk)2-3 fresh garlic cloves (finely chopped) For the Sauce½ cup fresh Italian parsley(finely chopped) ½ onion (finely chopped)1 tablespoon fresh Oregano 2 (32oz.) cans of whole peeled tomatoes(finely chopped) (Nina or diNapoli brand suggested)1 tablespoon red pepper flakes 1 tablespoon tomato paste½ onion (finely chopped) ½ cup red wine¼ cup olive oil for pan 2-3 fresh garlic cloves (finely chopped)1 package Orecchiette pasta ½ cup fresh Italian parsley (finely chopped) 1 tablespoon fresh Oregano (finelyString (sewing thread) to tie the wrapped veal chopped)
  3. 3. Step 1 - Prepare the VealCut each piece of veal in pieces approx. 2 inches in width and pound until thin(approx. 1/8 inch thick). Piece will increase in size as you pound it out.Finely chop and combine garlic, onion, and fresh herbs.Place a teaspoon of the combined garlic, onion and herb mixture in the middle ofeach piece of veal, add a pinch of red pepper flakes and a teaspoon of cheese.Gently roll veal, starting at furthest edge and wrap meat around stuffing.Tie the veal roll with string (sewing thread) – Secure stuffing inside roll.Brown (braise) the stuffed veal rolls in a large sauce pan coated in oil.Cook rolls until browned on all sides. When outside is no longer pink, removeveal from pan while you make sauce.
  4. 4. Step 2 - Prepare the SauceUsing same pan with juices from veal, add chopped onion, garlic andherbs, sauté until golden.Using your fingers or a large spoon to mash the whole peeled tomatoes(be sure that any yellow or tough ends of tomatoes are removed).Add mashed tomatoes and their sauce to pan.Cook mixture over medium heat - simmering for 10-15 minutes.Add wine and tomato paste slowly while stirring – bring back to simmer.Add veal rolls to sauce and continue to simmer over low heat for 2 hours. Cook’s note: Stir occasionally. Add water as needed to keep sauce rich and thick.
  5. 5. Step 3 – Serve over Orecchiette PastaBoil the pasta until cooked al dente – approx 12-15 minutesDrain water from pasta and return pasta to hot saucepan – toss gentlywith a tablespoon olive oilPlace a cup of cooked Orecchiette in middle of plate, sprinkle pasta witha layer of shredded cheese, pour sauce over pasta, put several veal rollson top of sauce and sprinkle with more cheese.Enjoy! Suggested Wine Pairing : Primitivo di Gioia del Colle Visit www.gioiawines.blogspot.com for information on this and other wonderful Italian wines available from Vito Montanarelli!
  6. 6. For more great recipes visit Stuff the vealwww.TheBrownLounge.com Watch the Video Braise rolled veal until browned on Simmer veal in sauce all sides
  7. 7. Thanks

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