Breast w Filling

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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, cooked
     
    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.
 

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