Veal Rolls with Lemon and Garlic

Ingredients:

1 pound veal loin, cut into 4 slices, about ¾ inch thick each
Sea salt & freshly ground black pepper to taste
6 tablespoons extra virgin olive oil , divided
½ red onion, chopped coarsely
4 cloves thinly sliced garlic
1 tablespoon fresh thyme
½ pound fresh wild mushrooms, such as fresh Chanterelle mushrooms, sliced very thin
4 tablespoons pine nuts
2 bunches fresh marjoram, leaves only, chopped to yield about ½ cup
¼ cup freshly grated pecorino cheese
2 eggs
1 cup dry white wine
¼ cup basic tomato sauce (recipe follows)
2 lemons, zested and juiced

Preparation:

Preheat the oven to 425 degrees F.
Use a heavy meat mallet to pound the veal until they are about 1/8 inch thick. Season with salt and pepper and set aside.
Heat the olive oil in a 12 to 14 inch sauté pan until it starts to smoke. Add the onion, the garlic, and the thyme. Cook over medium heat until the onion is a light golden brown.
Add the mushrooms and continue to cook until they have turned soft and the liquid has evaporated. This should take about 10 minutes. Remove the mixture to a bowl and permit it to cool.
Using the same pan, add the pine nuts, the marjoram, half of the parsley, the pecorino and the eggs. Stir to combine thoroughly. Add the wine, the tomato sauce, lemon juice, and zest to the mixture. Combine thoroughly and set aside.
Lay the veal out. Divide the pine nut mixture into 4 equal portions and place each portion on a piece of veal. Roll the veal slices jelly roll style, tying them.
Place them in the pan with the sauce, and place the pan in the oven. Bake for about 35 minutes.
Remove the pan from the oven, remove the strings from the veal, and place in the center of a large platter.
Finish the tomato sauce with the remaining olive oil and parsley, spooning it over the meat. Serve hot.

Basic Tomato Sauce:
This basic Spanish tomato sauce may be served with a variety of meats and vegetables, and can keep in the refrigerator for about a week. It makes four cups.
¼ cup extra virgin olive oil
1 Spanish onion, chopped coarsely in ¼ inch dice
4 garlic cloves, peeled and sliced thin
3 tablespoons chopped fresh thyme
½ medium carrot, shredded
2 28-ounce cans of peeled whole tomatoes, crushed, juice reserved
Sea salt to taste

Preparation:

Heat the olive oil in a medium saucepan over medium heat.
Add the garlic and onion, cooking until it is soft and begins to turn a light golden color. This should take about 8 to 10 minutes.
Add the fresh thyme and the carrot. Cook for another 5 minutes. The carrot should be soft.
Add the tomatoes and juice. Bring to a boil, stirring constantly. When the mixture boils, lower the heat and simmer the mixture for about 30 minutes. It should be about as thick as hot cereal. Season the mixture with salt to taste and serve.

Directions:

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Veal Rolls with Lemon and Garlic

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