Veal Rolls with Lemon and Garlic
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
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
2 bunches fresh marjoram, leaves only, chopped to
yield about ½ cup
¼ cup freshly grated pecorino cheese
1 cup dry white wine
¼ cup basic tomato sauce (recipe follows)
2 lemons, zested and juiced
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
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,
Place them in the pan with the sauce,
and place the pan in the oven. Bake for about 35
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
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,
Sea salt to taste
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
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.