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STUFFED VEAL BUNDLES WITH RED PEPPER SAUCE

Edward  first came up with the recipe for red pepper sauce, which he originally served on pasta, back in the 1970s. Since then, we've seen variations on this recipe in many cookbooks, and for good reason. It is quite delicious. Some folks use roasted red peppers, but we don't recommend it. It is the caramelizing of the vegetables that lends the sauce its sweetness.
Italian Family Dining by Edward & Eugenia Giobbi
Serves 4

INGREDIENTS

    For the sauce:
    • 4 tablespoons olive oil
    • 2 large red bell peppers, seeded and sliced
    • 1 medium  onion, thinly sliced
    • 3 garlic cloves, finely chopped
    • Salt and freshly ground black pepper
    • 1 cup chicken stock

    For the veal bundles:
    • 1/2 pound mozzarella, thinly sliced, then chopped
    • 1/4 pound boiled ham, coarsely chopped
    • 4 tablespoons finely chopped flat-leaf parsley
    • 1/4 teaspoon grated nutmeg
    • Salt and freshly ground black pepper
    • 8 veal cutlets (about 2 pounds), pounded  thin
    • 1 tablespoon unsalted butter
    • 1 tablespoon olive oil
    • 3/4 cup dry Marsala wine
    • 2 tablespoons crushed dried rosemary
     

DIRECTIONS

For the sauce:
Heat the oil in a large skillet over medium heat. Add the bell peppers and cook, uncovered, for about 15 minutes, until the peppers begin to brown. Add the onion, garlic, and salt and pepper to taste, cover, and continue cooking until the onion begins to caramelize, about 15 minutes.

Puree the vegetables in a food processor. Add the stock, 1/4, cup at a time, until the sauce is about the consistency of light cream.

For the veal bundles:
In a mixing bowl, combine the mozzarella, ham, parsley, nutmeg, and salt and pepper to taste. Place about 2 tablespoons of the mozzarella mixture in the middle of each slice of veal. Start to roll the veal around the filling, then fold in the side, and finish rolling. Tie the bundles with a piece of culinary string or close with a toothpick.

In a medium skillet, heat the butter and oil over medium heat. Add the veal bundles, toothpick side down. Turn the heat up to high and brown the bundles, about 2 minutes on each side. Remove the bundles and set aside. Pour the wine into the skillet, and when the wine comes to a boil, return the veal bundles to the skillet. Cook for about 30 seconds, then turn them over and cook for an additional 30 seconds to glaze with the wine. Add the rosemary and salt and pepper to taste. Add the red pepper sauce, cover, and simmer for about 5 to 8 minutes.

Serve 2 veal bundles per person, with a couple of spoonfuls of sauce on top.
 

 

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