Veal Rolls in Tomato Sc

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Mediterranean Delights

Home Main Dishes

Veal Rolls with Tomato Sauce
Serves 4

8 veal scallops, about 1 lb
Freshly ground black pepper
8 slices pastrami
8 fresh sage leaves
3 Tbsp olive oil
1 carrot, peeled and finely chopped
1 small yellow onion, finely chopped
1 celery stalk, finely chopped
1/2 cup tomato sauce
1/2 cup tomato puree
1/2 cup water
Salt to taste

1. Quickly rinse veal in cold water. Lay each slice between two sheets of plastic wrap on a clean work surface. Pound the veals slightly with a meat pounder until 1/4 inch thin. Remove plastic wrap and grind black pepper over each slice. Lay a slice of pastrami and a sage leaf on each veal. Foll up each veal and fold in the sides. Secure with a toothpick.

2. In a large frying pan, warm olive oil over medium heat. Add the carrot, onion, and celery and saute, stirring often about 6-8 minutes. Increase to medium-high heat and add the veal rolls. Brown well on all sides. Add the tomato sauce, tomato puree, and water. Sprinkle with salt. Reduce heat to medium and cook, uncovered, until sauce thickens about 12-15 minutes.

3. Carefully remove veal rolls with tongs to a plate. Pour the tomato and vegetable sauce on a warm serving platter. Return veal rolls on the top of sauce, remove toothpicks and serve immediately. Enjoy!