VEAL BREAST WITH OLIVE-MUSHROOM FILLING

Serves 8. Total Prep/Cooking Time: about 2-1/2 hours.

1 boneless veal breast (2-1/2 to 3 pounds)
2 teaspoons olive oil
1/3 cup dry Marsala
2-1/2 cups uncooked mini lasagna or bow tie pasta
 
Olive-Mushroom Filling:
2 teaspoons olive oil
1 cup chopped mushrooms
1 cup diced red bell pepper
2 cloves garlic, minced
1/2 cup chopped pitted ripe olives
1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried rosemary

1. Heat 2 teaspoons oil in Dutch oven over medium heat until hot. Add mushrooms, bell pepper and garlic; cook and stir 5 minutes or until tender. Stir in olives and rosemary; cool.
2. Unroll veal breast; trim fat. Spread filling over veal, leaving 3/4-inch border. Starting at short end, roll up jelly-roll fashion; tie with string.
3. Heat 2 teaspoons oil in same pan over medium heat until hot. Add veal; brown evenly. Pour off drippings. Add Marsala and 1/3 cup water; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 1-3/4 hours or until veal is fork-tender.
4. Remove veal; keep warm. Skim fat. Bring cooking liquid to a boil; cook until reduced to 3/4 cup, stirring occasionally. Carve veal. Serve over pasta with sauce.
    

Recipe, Photo courtesy National Cattlemen’s Beef Association and Cattlemen’s Beef Board.
 

Some Prepared Food Photos courtesy of the Beef Checkoff, in conjunction with Brown Packing Company, Inc.
 

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