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Print this Recipe    Bracciola 08

Bracciole (Tomaxelle)
Serves 4

1/4 cup + 2 Tbsp Olive oil
1 lb. finely ground veal
1 1/2 cup broth
3 Tbsp pinenuts
2 oz. dried mushrooms, rinsed
2 cloves garlic, minced
2 Tbsp chopped parsley
1 cup bread crumbs
2 eggs
1 Tbsp chopped fresh marjoram or oregano
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
salt and fresh pepper
3 Tbsp Grated Pecorino cheese
1 lb. (8 slices) veal top or bottom round (or beef)
2 cups spaghetti sauce

Heat the 2 Tbsp oil in a saute pan. Saute the ground veal till
cooked through. Add broth, pinenuts, mushrooms, garlic, and parsley.
Bring to a boil. Add the bread crumbs and cook until excess liquid
has been absorbed, but mixture is not yet dry. Put in a bowl and
mix well with the eggs, marjoram, spices, salt and pepper, and
cheese. Allow to cool.

Spread this mixture thinly and evenly on each of the meat slices,
leaving a 1/8 inch margin uncovered around the edge to improve
adhesion. Roll tightly and tie with kitchen string.

Heat remaining oil in deep skillet over medium-high heat. Brown
the rolls well on all sides, a few at a time as to not overcrowd.
When all rolls are browned, return to pan and cover with tomato
sauce. Bring sauce to a boil. Reduce heat to a simmer, cover,
and cook 30 minutes; turning after 15. Remove string before serving.

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