Braciola Cotta (Cooked Veal Roll)

Ingredients:

1 Veal roll (Usually found on the shoulder of the cow)

1 ½ tsp (8g) of dried raisins

¼ cup / 2oz (60g) parsley

5 cloves of garlic

3 cooking onions

2 fl oz (60ml) of olive oil

3 fl oz (90ml) of white wine

¼ lb (150g) of prosciutto

¼ lb (150g) of Italian Pancetta

6 large toothpicks

    Open up the veal roll and wash it in the sink.

    Once washed, open up the veal and lay it flat on the kitchen

counter.

    Take the dried raisins, cut up parsley, 5 sliced cloves of garlic,

the ¼ lb (150g) of cut up prosciutto & pancetta and evenly

spread throughout the top part of the veal.

    Once it’s been evenly spread out, take one end of the veal and

tightly roll it so that the ingredients can’t escape.

    Once you completely rolled up the veal, take 6 large

toothpicks and poke it through the veal so that the veal will

stay in its rolled up shape.  Make sure the toothpicks comes out

the other end once poked to allow removal once the veal roll

is cooked.

    Take a large 8 – 10 pint (4½ to 6 US quart) 5 litre crock-pot and

add 2 fl oz (60ml) of olive oil and 3 sliced up onions.

    Put the pot on the stove and let these 2 ingredients cook for

5-minutes on maximum heat.

    After 5-minutes, put in the veal roast into the pot along with the

3 fl oz (90ml) of wine and close the lid and let it cook for

60-minutes under medium heat.  Make sure that you move the

Veal roll around to allow all sides to cook evenly.

    After 60-minutes, take the veal roll off the stove and let it cool

for 10-minutes.  After, take the veal roll itself out of the pot and

put it on a table cutter.  With an electrical knife, cut the roll in

slices and put inside a medium dish.

    It is recommended that you use an electric knife rather than a

normal knife because this allows the meat not to fall apart

whilst it’s being cut.

    Once the veal roll has been cut in pieces and put inside a dish,

take the ingredients from the pot and put them on top of the

veal so they absorb their own juices.

    Wrap the dish in tin foil to conserve heat and serve.

Buon Appetito!