Veal Stuffed with Olive-Morel Filling

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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