-= Exported from BigOven =-
Italian Bruccoli
Recipe By:
Serving Size: 1
Cuisine:
Main Ingredient:
Categories: Veal, Italian
-= Ingredients =-
1 28oz can Italian tomatoes
1 teaspoon Oregano
1 teaspoon Basil
1/2 teaspoon Chopped parsley
1 teaspoon Cinnamon
4 cloves Garlic ; chopped
1 10" diameter ; round of
Veal
1/4 Inch thick
2 Hard boiled eggs ; chopped
1/2 cup Parmesan or Romano cheese
Salt and pepper
-= Instructions =-
Italian gravy: Place crushed tomatoes in pot. Add oregano, basil,
cinnamon, 2 cloves chopped garlic, and salt and pepper to taste.
Bring to a boil and simmer for 2 hours. Bruccioli (sic): Place
chopped eggs, grated cheese, 2 t chopped garlic, parsley, salt and
pepper on round of veal. Roll veal very tightly around ingredients
and tie securely with dental floss. Fry in skillet with shortening
until browned on all sides. Place in pot ot tomato gravy. Bring to a
boil and simmer for 2 hours. Remove string and slice with sharp knife
before serving. Ann T. Christensen, Slidell, LA "Louisiana Kitchen
Classics", 1991, Cookbook Publishing Co.
Per Serving (excluding unknown items): 43 Calories; 1g Fat (13.2%
calories from fat); 1g Protein; 11g Carbohydrate; 7g Dietary Fiber;
0mg Cholesterol; 4mg Sodium. Exchanges: 1/2 Grain(Starch); 0
Vegetable; 0 Fat.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
** This recipe can be pasted directly into BigOven for Windows. **
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--
Helen Peagram
Freecyclemom
Ready to RV
--
Helen Peagram
Freecyclemom
Ready to RV
readtorv at gmail dot com