Photo by Farideh Sadeghin
Find some nice veal–it will improve your life.Servings: 4Prep: 15 minutesTotal: 45 minutesIngredientsfor the tomato sauce:1/4 cup extra-virgin olive oil4 garlic cloves, thinly sliced1 large yellow onion, diced3 tablespoons chopped fresh thyme1/2 medium carrot, finely shredded2 (28-ounce) cans whole peeled tomatoes, crushed by handkosher salt, to tastefor the veal:6 (1/2-inch thick) pieces veal loincoarse sea salt and freshly ground black pepper, to taste20 grams flat-leaf parsley leaves145 grams freshly grated Pecorino Romano, plus more for serving2 grams freshly grated nutmeg150 grams all-purpose flour60 ml extra-virgin olive oil, plus more for drizzling250 ml dry white wine420 grams basic tomato sauce1 bunch fresh oregano, for servingfor the salad:1 shishito pepper, thinly sliced1/2 bunch anise hyssop, roughly chopped1/2 bunch purslane, roughly chopped1/2 bunch bronze fennel fronds (torn)2 grams marjoram, roughly chopped30 ml extra-virgin olive oil1 lemon, zested and juicedkosher salt and freshly ground black pepper, to tastefor the garlicky olive oil:60 ml extra-virgin olive oil6 garlic cloves, thinly sliced2 grams red pepper flakes4 grams marjoram, roughly chopped10 grams flat-leaf parsley, roughly choppedkosher salt and freshly ground black pepper, to tasteDirections1. 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
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