3 lb. boneless veal, rolled and tied, 1 tsp. dried rosemary leaves, tied crushed 2 tbs. grated lemon rind (use i tsp. dried sweet basil leaves, fresh lemon rind) crushed i clove garlic,finely minced 3 tbs. olive oil, 1 tsp. salt, 1 cup dry Marsala wine, 1 tsp. pepper, 1 cup Pitted ripe olives, sliced.
1. Mix lemon rind, garlic, salt, pepper, rosemary, and basil.
Divide this mixture in half. Untie and unroll the veal and rub the inner surface with one-half of the flavouring mixture.
Reroll and retie. Rub the remaining mixture all over the outside of the veal.
2. Heat the olive oil over a medium high flame in a heavy pot large enough to hold the veal. Brown the veallightly.
3. Pour the wine over the veal, reduee the heat to low, eover tightly and simmer about i! hours, or until veal is fark tender, but not too soft. Turn the veal occasionally. Be careful not to overcook.
4. When done, remove the veal to ahat platter and let it stand. There should be quite a bit of liquid in the pan.
Increase the heat and boil untilliquid is redueed to about half. Add the sliced ripe olives and heat through. The sauee should thieken somewhat on being reduced.
5. Slice the veal and spoon the sauce over it.
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