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November 2018

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Brociolone Recipe

Brociolone recipe and other easy bread 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 Brociolone recipe  PDF


TOMATO SAUCE 1 md Carrot, minced
1 md Onion, minced
1 ea Celery, stalk, minced
1 ts Garlic, minced
1 ts Thyme
1 ts Oregano
1 ea Bay leaf
2 c Tomatoes, chopped
Salt (to taste) Pepper, white (to taste) Oil STUFFING 1/2 c Crumbs, bread
1 tb Parsley, minced
1 ts Garlic, minced
1/2 ts Oregano
1 tb Cheese, Romano, grated
1 tb Cheese, Parmesan, grated
2 lg Eggs, hard boiled, chopped
2 tb Oil, olive, (or more)
Salt (to taste) Pepper (to taste) ASSEMBLY 8 sl Veal
1/4 c Oil, olive
Tomato Sauce: Heat the oil in a pan and add the carrot, onion, celery and garlic. Cook for 8 minutes over moderately low heat. Add herbs, tomatoes, salt and pepper. Simmer for an hour or more. Stuffing: Combine ingredients, blending with your hands. Assembly: Pound the veal slices thin and divide the stuffing among them. Roll up the veal around the stuffing and secure with a toothpick. Heat the oil, then brown the veal rolls, pouring off the fat. Add the sauce and simmer the veal rolls, covered, for 1 hour or until just tender when pierced with a knife. Source: Great Chefs of New Orleans, Tele record Productions : Bo 71112, New Orleans, Louisiana 1983 : Chef Goffredo Fraccaro, La Riviera Restaurant, New Orleans

Brociolone recipe and other easy bread 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
242 people have voted
Last Reviewed on 2018-11-14



Wednesday, Nov 14 2018 Download & Print Brociolone recipe  PDF   Easy Bread recipes RSS   Thumsb up

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