Veal Braciole

Find some nice veal–it will improve your life.

Servings: 4

Prep: 15 minutes

Total: 45 minutes

Ingredients

for the tomato sauce:

1/4 cup extra-virgin olive oil

4 garlic cloves, thinly sliced

1 large yellow onion, diced

3 tablespoons chopped fresh thyme

1/2 medium carrot, finely shredded

2 (28-ounce) cans whole peeled tomatoes, crushed by hand

kosher salt, to taste

for the veal:

6 (1/2-inch thick) pieces veal loin

coarse sea salt and freshly ground black pepper, to taste

20 grams flat-leaf parsley leaves

145 grams freshly grated Pecorino Romano, plus more for serving

2 grams freshly grated nutmeg

150 grams all-purpose flour

60 ml extra-virgin olive oil, plus more for drizzling

250 ml dry white wine

420 grams basic tomato sauce

1 bunch fresh oregano, for serving

for the salad:

1 shishito pepper, thinly sliced

1/2 bunch anise hyssop, roughly chopped

1/2 bunch purslane, roughly chopped

1/2 bunch bronze fennel fronds (torn)

2 grams marjoram, roughly chopped

30 ml extra-virgin olive oil

1 lemon, zested and juiced

kosher salt and freshly ground black pepper, to taste

for the garlicky olive oil:

60 ml extra-virgin olive oil

6 garlic cloves, thinly sliced

2 grams red pepper flakes

4 grams marjoram, roughly chopped

10 grams flat-leaf parsley, roughly chopped

kosher salt and freshly ground black pepper, to taste

Directions

1. In a 3-quart saucepan, heat half of the olive oil over medium heat, add half of the garlic and the yellow onion, and cook until soft and light golden brown, 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and bring to a boil, stirring often. Lower the heat to maintain a simmer and continue cooking for 30 minutes, or until as thick as hot cereal. Season with salt. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

2. Pound each piece of veal to a consistent flatness–about 1/4-inch thick. Season each side with salt and pepper.

3. In a bowl, combine the parsley, cheese, and nutmeg and stir until well blended.

4. Divide the parsley mixture evenly over the veal, spreading it to form a thin layer on top of each piece. Roll up each piece like a jelly roll and tie them securely with two pieces of butcher’s twine or 2 toothpicks. Season the outside of the rolls with salt and pepper.

5. Place the flour in a shallow bowl and dredge the rolled veal in the flour.

6. In a 12­-­inch skillet, heat the olive oil over medium-­high until almost smoking. Place the rolls in the pan and brown the rolls for 4 to ­6 minutes, turning them every 2 minutes, until deeply caramelized and browned. Transfer the browned rolls to a plate and set aside.

7. Drain most of the juices from the pan to the plate with the veal rolls. Add the white wine and tomato sauce and bring to a boil, cook 2 to ­3 minutes, and then return the veal rolls to the pan and simmer for about 4 minutes, or until the veal is just cooked through and the sauce is glossy and has the consistency of a thin gravy. The rolls should have an internal temperature of about 135°F. Sprinkle with fresh oregano, then place on a platter.

8. For the salad: Combine all herbs in a medium bowl. Toss together with olive oil, lemon, salt, and pepper. Serve on top of the veal braciole.

9. Make the garlicky olive oil: Heat a medium skillet with olive oil over medium. Add the garlic and cook until fragrant, about 3 minutes. Remove from the heat and stir in the remaining ingredients. Use as a finishing oil over any dish or simply dip your favorite bread!

10. Serve with red pepper flakes, a drizzle of oil over each roll, and pecorino on the side.

From MOLTISSIMO: Mario Cooks for Wes Avila and Nicholas Morgenstern