Braciola di Vitello with Orecchiette!

Vito Montanarelli shares a classic Italian treat - stuffed veal rolls in tomato sauce over pasta. A family recipe from his hometown in Puglia,Italy. Country Italian cooking at its finest!

Prep time: 3 hours

Serves: 6

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Ingredients

For the stuffed Veal1 ½ pound veal cutlets1 cup Ricotta Salata cheese - Italian sheep’s milk)2-3 fresh garlic cloves (finely chopped)½ cup fresh Italian parsley (finely chopped)1 tablespoon fresh Oregano (finely chopped)1 tablespoon red pepper flakes½ onion (finely chopped)¼ cup olive oil for pan 1 package Orecchiette pasta

String (sewing thread) to tie the wrapped veal

For the Sauce½ onion (finely chopped)2 (32oz.) cans of whole peeled tomatoes (Nina or diNapoli brand suggested)1 tablespoon tomato paste½ cup red wine2-3 fresh garlic cloves (finely chopped)½ cup fresh Italian parsley (finely chopped)1 tablespoon fresh Oregano (finely chopped)

Step 1 - Prepare the VealCut each piece of veal in pieces approx. 2 inches in width and pound until thin (approx. 1/8 inch thick). Piece will increase in size as you pound it out.

Finely chop and combine garlic, onion, and fresh herbs.

Place a teaspoon of the combined garlic, onion and herb mixture in the middle of each piece of veal, add a pinch of red pepper flakes and a teaspoon of cheese.

Gently roll veal, starting at furthest edge and wrap meat around stuffing.

Tie the veal roll with string (sewing thread) – Secure stuffing inside roll.

Brown (braise) the stuffed veal rolls in a large sauce pan coated in oil.

Cook rolls until browned on all sides. When outside is no longer pink, remove veal from pan while you make sauce.

Step 2 - Prepare the SauceUsing same pan with juices from veal, add chopped onion, garlic and herbs, sauté until golden.

Using your fingers or a large spoon to mash the whole peeled tomatoes (be sure that any yellow or tough ends of tomatoes are removed).

Add mashed tomatoes and their sauce to pan.

Cook mixture over medium heat - simmering for 10-15 minutes.

Add wine and tomato paste slowly while stirring – bring back to simmer.

Add veal rolls to sauce and continue to simmer over low heat for 2 hours.

Cook’s note: Stir occasionally. Add water as needed to keep sauce rich and thick.

Step 3 – Serve over Orecchiette Pasta

Suggested Wine Pairing : Primitivo di Gioia del ColleVisit www.gioiawines.blogspot.com for information on this and other wonderful Italian wines available from Vito Montanarelli!

Boil the pasta until cooked al dente – approx 12-15 minutes

Drain water from pasta and return pasta to hot saucepan – toss gently with a tablespoon olive oil

Place a cup of cooked Orecchiette in middle of plate, sprinkle pasta with a layer of shredded cheese, pour sauce over pasta, put several veal rolls on top of sauce and sprinkle with more cheese.

Enjoy!

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Watch the Video

Stuff the veal

Simmer veal in sauce

Braise rolled veal until browned on

all sides

Thanks