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Veal Braciola

Method

 

  • Combine the raisins, pine nuts and parmesan with the parsley, 4 crushed garlic cloves, seasonings and the egg.
  • If needed, batten out the veal a bit more. Then put about 1 tbsp of the stuffing at the base of each escalope and roll up. Secure each one with 2 toothpicks and set aside
  • Heat a thin layer of oil in a large heavy-bottomed pan and sear the seasoned veal parcels all over in 1-2 lots until nicely browned. Remove.
  • Add a little fresh oil to the pan, if needed, and gently sauté the onions with the remaining garlic until tender, continually stirring and scraping the bottom of the pan as you do so.
  • Then add the red wine and chilli paste. Mix well and cook until reduced quite heavily, before adding the tomatoes with about ½ cup stock and a decent amount of seasonings. Mix again and cook for about 10 mins until reasonably thick and fragrant, adding more stock as needed.
  • Return the veal with any juices to the pan in one layer, seam side down, and cook for about another 10 mins until tender, frequently turning.
  • When ready, remove the veal rolls and take out the toothpicks. Taste the sauce for seasoning and stir through the basil.
  • Serve the veal on a bed of mash or risotto with plenty of the sauce spooned over the top.

 

Ingredients

 

  • 2/3 cup raisins
  • ½ cup pine nuts
  • ½ cup freshly grated parmesan
  • 5 heaped tbsp chopped fresh parsley
  • 6 large garlic cloves, crushed
  • sea salt & freshly ground pepper
  • 1 egg
  • 4-8 escalopes of veal, halved crossways
  • olive oil
  • 2 onions, finely chopped
  • ½ cup red wine
  • 1 heaped tspn chilli paste (optional)
  • 2 cans diced tomatoes
  • ½-1 cup chicken stock
  • 2 bay leaves
  • 8 fresh basil leaves, torn

 

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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