ezRecipe-Zee: Cooking Recipe: How to make Veal Farsu Magru

Veal Farsu Magru

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Date Added:	April 15, 2008
Calories:	262
Serves:	4
Prep. Time:	0:00
Category:	Main Dish, Veal, Copy Cat / Restaurant

Ingredients:

1/2                 breast of veal, 1 side only
                    partially de-fatted
5     tablespoons   virgin olive oil
1     pound         beet greens or Swiss chard
                    and cut into 1" ribbons
1/2   cup           freshly-grated Pecorino cheese
1/2   cup           sundried tomatoes
2                   eggs
                    Salt
                    Freshly-ground black pepper
2     cups          dry white wine
1     cup           Basic Tomato Sauce

Directions: one line for each direction. When saved the lines will be numbered.

Have your butcher remove bone from veal breast and butterfly it open. Preheat oven to 400 degrees.
In a 12- to 14-inch saute pan, heat 2 tablespoons virgin olive oil until smoking and add beet greens. Cook until wilted but not fully cooked, about 1 minute, and remove from heat and allow to cool.
Add grated cheese, sundried tomatoes and eggs and season with salt and pepper. Place on inside of veal pocket and roll veal up like a jelly roll. Tie securely with butcher's twine and season with salt and pepper.
In an oven-ready thick-bottomed casserole, heat remaining 3 tablespoons olive oil until smoking. Add veal breast and brown on all sides, turning frequently, about 10 minutes.
Drain oil from pan, add white wine and Basic Tomato Sauce and bring to boil. Cover pan with lid or foil and place in oven. Cook 1 1/2 hours or until fork tender. Remove and allow to stand 10 minutes. Carve and serve.
This recipe yields 4 servings.

Nutrition Facts

Servings Per Recipe: 4

Amount Per Serving

Calories: 262

Calories from Fat 91.5%

Total Fat

19g

Cholesterol

94mg

Sodium

34mg

Carbohydrate

Dietary Fiber

Protein

Exchanges: 1/2 Lean Meat

Rating: ()

Added On: April 15, 2008

* MOLTO MARIO with Mario Batali - (Show # MB-5689) - from the TV FOOD NETWORK