Brociolone
| Yield: | 4 Servings |
| Categories: | Italian, Meats, New Orleans |
| TOMATO SAUCE | ||
| 1 | md | Carrot, minced |
| 1 | md | Onion, minced |
| 1 | Celery, stalk, minced | |
| 1 | ts | Garlic, minced |
| 1 | ts | Thyme |
| 1 | ts | Oregano |
| 1 | Bay leaf | |
| 2 | c | Tomatoes, chopped |
| Salt (to taste) | ||
| Pepper, white (to taste) | ||
| Oil | ||
| STUFFING | ||
| 1/2 | c | Crumbs, bread |
| 1 | tb | Parsley, minced |
| 1 | ts | Garlic, minced |
| 1/2 | ts | Oregano |
| 1 | tb | Cheese, Romano, grated |
| 1 | tb | Cheese, Parmesan, grated |
| 2 | lg | Eggs, hard-boiled, chopped |
| 2 | tb | Oil, olive, (or more) |
| Salt (to taste) | ||
| Pepper (to taste) | ||
| ASSEMBLY | ||
| 8 | sl | Veal |
| 1/4 | c | Oil, olive |
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