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January 2019

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Veal Farsu Magru Recipe

Veal Farsu Magru recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Veal Farsu Magru recipe  PDF


1/2 breast of veal ,1 side only
: partially defatted 2 TB virgin olive oil plus 3
1 lb beet greens or Swiss chard
: cut in 1 ribbons 1/2 c freshly grated Pecorino
1/2 c sundried tomatoes
2 eggs
2 c dry white wine
1 c basic tomato sauce recipe
: follows Preheat oven to 400 degrees F. Have butcher remove bone from veal breast and butterfly open. 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 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 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. Recipe By : Molto Mario Date: Sat, 2 Nov 1996 09:45:52 0500 (E

Veal Farsu Magru recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
247 people have voted
Last Reviewed on 2019-01-18



Friday, Jan 18 2019 Download & Print Veal Farsu Magru recipe  PDF   Casserole recipes RSS   Thumsb up

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