RECIPES Veal Breast with Olive-Mushroom Filling Email this recipe • 1 boneless veal breast (2 1/2 - 3 lbs) • 2 teaspoons olive oil • 1/3 cup dry Marsala • 2-1/2 cups uncooked mini lasgna or bow tie pasta, cooked Olive-Mushroom Filling: • 2 teaspoons olive oil • 1 cup chopped mushrooms • 1 cup diced red bell pepper • 2 cloves garlic, minced • 1/2 cup chopped pitted ripe olives • 1 tablespoon finely chopped frsh rosemary or 1 teaspoon dried rosemary Directions 1. Heat 2 teaspoons oil in Dutch oven over medium heat until hot. Add mushrooms, bell pepper and garlic; cook ans stir 5 minutes or until tender. Stir in olives and rosemary; cool. 2. Unroll veal breast; trim fat. Spread filling over veal, leaving a 3/4" border. Starting at short end, roll up jelly-roll fashion; tie with string. 3. Heat 2 teaspoons oil in the same oab over medium heat until hot. Add veal; brown evenly. Pour off drippings. Add Marsala and 1/3 cup water; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 1-3/4 hours or until veal is fork-tender. 4. Remove veal; keep warm. Skim fat. Bring cooking liquid to a boill cook until reduced to 3/4 cup, stirring occasionally. Carve veal. Serve over pasta with sauce. Lamb Recipes Legs | Racks | Loins | Shoulder Roasts | Variety | Marinades Veal Recipes Variety