Veal Rolls in Tomato Sauce---Braciole di Vitello

Veal Rolls in Tomato Sauce---Braciole di Vitello
14 Ingredients
  • 12 thin slices of veal, pounded to 1/4-inch thickness
  • 1/2 cup pine nuts, toasted in a 400 degree F oven 2 minutes and roughly chopped
  • 1/2 cup currants
  • 1/2 cup freshly-grated pecorino
  • 3 ounces prosciutto, cut into 1/8-inch dice
  • 1/3 cup Italian parsley leaves, coarsely chopped
  • 4 cloves garlic, crushed
  • Salt and pepper
  • 1 egg
  • 1/3 cup extra-virgin olive oil
  • 1 large Spanish onion, thinly sliced
  • 2 ounces pancetta, minced
  • 1 (28-ounce) can San Marzano tomatoes and their juices, crushed
  • 2 cups red wine
Nutrition
458
23% daily value
6 servings
                                       
                                            gluten-​free
     

Fat

47% 31

Saturated

34% 7

Trans

- 0

Monounsaturated

- 15

Polyunsaturated

- 6

Carbs

7% 21

Carbs (net)

- 18

Fiber

15% 4

Sugars

- 14

Sugars, added

- 0

Protein

38% 19

Cholesterol

26% 78

Sodium

31% 739

Calcium

17% 175

Magnesium

19% 77

Potassium

24% 825

Iron

15% 3

Zinc

20% 3

Phosphorus

50% 350

Vitamin A

10% 94

Vitamin C

43% 26

Thiamin (B1)

18% 0

Riboflavin (B2)

17% 0

Niacin (B3)

24% 5

Vitamin B6

23% 0

Folate equivalent (total)

11% 44

Folate (food)

- 44

Folic acid

- 0

Vitamin B12

12% 1

Vitamin D

0% 0

Vitamin E

19% 4

Vitamin K

101% 81
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