Veal Stuffed with Olive-Morel Filling

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2-1/2 to 3 lb boneless veal breast
2 tsp olive oil
1/3 cup dry Marsala wine
2-1/2 cups uncooked pasta (such as bow tie or spiral)
– Olive-Morel Mushroom Filling:
2 tsp olive oil
1 cup chopped Morels
1 cup diced red bell pepper
2 cloves garlic, crushed
1/2 cup chopped pitted ripe olives (4-1/4 oz)
1 Tbsp finely chopped fresh rosemary or 1 tsp dried rosemary leaves, crushed


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  1. In Dutch oven, heat 2 teaspoons oil over medium heat until hot. Add morels, bell pepper and garlic; cook and stir 5 minutes or until tender. Stir in olives and rosemary; cool. 2. Unroll veal breast; trim fat. Spread filling evenly over veal, leaving 3/4" border. Starting at short end, roll up jelly-roll fashion; tie with string. 3. In same pan, heat 2 teaspoons oil over medium heat until hot. Add veal; brown evenly. Pour off drippings.
  2. Add wine and 1/3 cup water; bring to a boil. Reduce heat to low; cover tightly and simmer 1-1/2 to 1-3/4 hours or until veal is tender. 4. Meanwhile cook pasta according to package directions; drain. 5. Remove veal from pan; keep warm. Skim fat; cook liquid over high heat until reduced to 3/4 cup, stirring occasionally. Carve veal crosswise into slices; serve over pasta with sauce.

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