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

1. Braciola di Vitello with Orecchiette!
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!
Prep time: 3 hours
Serves: 6
Watch the Video

2. Ingredients
For the stuffed Veal
1 ½ pound veal cutlets
1 cup Ricotta Salata cheese - Italian
sheep’s milk)
2-3 fresh garlic cloves (finely chopped) For the Sauce
½ 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 paste
½ onion (finely chopped) ½ cup red wine
¼ 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 (finely
String (sewing thread) to tie the wrapped veal chopped)

3. Step 1 - Prepare the Veal
Cut 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 of
each 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, remove
veal from pan while you make sauce.

4. Step 2 - Prepare the Sauce
Using same pan with juices from veal, add chopped onion, garlic and
herbs, 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. Step 3 – Serve over Orecchiette Pasta
Boil the pasta until cooked al dente – approx 12-15 minutes
Drain water from pasta and return pasta to hot saucepan – toss gently
with a tablespoon olive oil
Place a cup of cooked Orecchiette in middle of plate, sprinkle pasta with
a layer of shredded cheese, pour sauce over pasta, put several veal rolls
on 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. For more great recipes
visit
Stuff the veal
www.TheBrownLounge.com
Watch the Video
Braise rolled veal
until browned on
Simmer veal in sauce all sides

7. Thanks