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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Braciole Di Vitello Recipe

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This recipe for Braciole Di Vitello is from Authentic Bed & Breakfasts of Lancaster County Pennsylvania, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 thin slices of veal pounded and lightly seasoned with salt and pepper
½ c. raisins
2 cloves of fresh chopped garlic
½ c. of fresh chopped parsley
Salt and pepper to taste
3 T. Parmesan cheese
½ c.all purpose flour
¼ c. vegetable oil
3 slices pancetta, cooked crumbled and drained
Tomato Sauce (your favorite recipe)
Directions:
Directions:
Bring veal to flat surface and proceed to pound out until thin. Combine all remaining ingredients in a food processor and roughly chop. This mixture must not be to fine. Place about 2 tablespoons on top of the veal and then roll and seal with a toothpick. Place and side and do the remaining. Place oil in stockpot and braise all sides of the veal till golden brown. Remove veal and place on dish. Add sauce and bring to a simmer. When sauce is half done, place the veal back in the stock pot continue to simmer. Remove veal from sauce when sauce is done and place on platter then top with sauce. Serve with homemade noodles.

 

 

 

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