Brujole (Vegetable Filled Veal Rolls) Recipe

• 9 piece veal round, (4 to 5 ounce.)
• 3 sm Carrots - cut
• 3 sm Inner stalks of celery
• 1 tsp Rosemary
• 4 Tbsp. Parmesan or possibly romano cheese
• 3 x Cloves garlic - chopped
• 1 x Shallots, up to 2
• 1/4 c. Extra virgin olive oil Italian parsley or possibly basil for garnish
• 6 x Cherry tomatoes for garnish

1. Directions: Cut the carrots and celery into quarter inch sticks.
2. Thin the veal steaks using a tenderizing mallet to 3" wide and 5" long.
3. Salt and pepper veal.
4. Sprinkle on rosemary and grated cheese.
5. Place the carrot and celery sticks onto the veal, parallel with the short side of the veal.
6. Roll the veal around them and hold together with toothpicks.
7. In a skillet, heat the extra virgin olive oil, garlic and shallots.
8. Brown the veal rolls till no pink shows.
9. Once cooked, place in a pot of pasta sauce.
10. Serve on top of pasta or possibly a platter of sauce.
11. Garnish.

veal round, carrots, stalks of celery, rosemary, parmesan, garlic, shallots, extra virgin olive oil italian parsley, tomatoes

Taken from cookeatshare.com/recipes/brujole-vegetable-filled-veal-rolls-94097 (may not work)