Penn Herb Wellness Guide
Veal Breast with Olive-Mushroom Filling
Ingredients
- 1 boneless veal breast (2-1/2 to 3 pounds)
- 2 tsp olive oil
- 1/3 cup dry Marsala
- 2- 1/2 cups uncooked mini lasagna or bow tie pasta, cooked
- Olive-Mushroom Filling:2 tsp olive oil
- 1 cup chopped mushrooms
- 1 cup diced red bell pepper
- 2 cloves garlic, minced
- 1/2 cup chopped pitted ripe olives
- 1 Tbs finely chopped fresh rosemary or 1 tsp dried rosemary
Directions
- Heat 2 teaspoons oil in Dutch oven over medium heat until hot. Add mushrooms, bell pepper and garlic; cook and stir 5 minutes or until tender. Stir in olives and rosemary; 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.
- Heat 2 teaspoons oil in same pan over medium heat until hot. Add veal; brown evenly. Pour off drippings. Add Marsala and 1/3 cup water; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 1-3/4 hours or until veal is fork-tender.
- Remove veal; keep warm. Skim fat. Bring cooking liquid to a boil; cook until reduced to 3/4 cup, stirring occasionally. Carve veal. Serve over pasta with sauce.
Nutrition Facts
Copyright 2024 TraceGains, Inc. All rights reserved.
Read our healthy recipe definitions.
Learn more about TraceGains, the company.
The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.