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Ingredients:
1 boneless veal breast (2-1/2 to 3 lb)
2 Tsp olive oil
1/3 c dry Marsala
Mini lasagna or bow tie pasta, cooked
Olive-Mushroom Filling:
2 Tsp olive oil
1 c chopped mushrooms
1 c diced red bell pepper
2 cloves garlic, minced
1/2 c chopped pitted ripe olives
1 Tbsp finely chopped fresh rosemary or
1 Tsp dried rosemary
Method:
Heat 2 Tsp oil in stockpot over medium heat until hot. Add mushrooms, bell pepper and garlic; cook and stir 5 minutes or until tender. Stir in olives and rosemary; cool.
Unroll veal breast; trim fat. Spread filling over veal, leaving 3/4" border. Starting at short end, roll up jelly-roll fashion; tie with string.
Heat 2 Tsp oil in same pot over medium heat until hot; brown veal. Add Marsala and 1/3 c 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.
Remove veal. Skim fat; cook cooking liquid, uncovered, until reduced to 3/4 c, stirring occasionally. Carve veal. Serve with sauce over pasta.
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