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Veal Breast w/Olive-Mushroom Filling




Source of Recipe


Internet


List of Ingredients




2-1/2 to 3 lb. boneless veal breast
2 tsp. olive oil
1/3 c. Marsala wine
1/3 c. water
Olive-Mushroom Filling:

2 tsp. olive oil
1 c. red bell pepper, diced
1 c. mushrooms, chopped
2 cloves garlic, crushed
1/2 c. California ripe olives, drained, chopped (4-1/2 oz.)
1 TBS. fresh rosemary, finely chopped or 1 tsp. dried rosemary leaves, crushed


Recipe



In Dutch oven, heat 2 tsp. oil over medium heat until hot. Add bell pepper, mushrooms and garlic; cook 5 minutes or until tender, stirring occasionally. Stir in olives and rosemary. Remove from heat; cool.

Unroll veal breast; trim fat. Spread filling over veal, leaving 3/4 inch border. Starting at short end, roll up jelly-roll fashion; tie with string.

In same pan, heat 2 tsp. oil over medium heat until hot. Add veal; brown evenly. Pour off drippings. Add Marsala and water. Bring to a boil; reduce heat to low. Cover tightly and simmer 1-1/2 to 1-3/4 hours or until tender.

Remove veal from pan. Skim fat from cooking liquid. Bring cooking liquid to a boil. Cook until reduced to 3/4 c., stirring occasionally. Remove string. Carve veal into slices. Makes 8 servings.