Ingredients
- 6 tablespoons olive oil
- 1 tablespoon butter
- 2 medium-size onions, diced
- 4 diced garlic cloves
- 1 pound veal shoulder fillet, cut into 1/4-inch chunks
- 2 cans white tuna, packed in water, drained
- 2-ounce bottle of capers, rinsed and drained
- 2 tablespoons fresh lime juice
- 2 eggs
- 1 ½ teaspoons salt
- 1 ½ teaspoons pepper
- 5-pound rolled roast of veal
- 2 diced carrots, peeled
- 2 diced celery ribs
- 5 quarts chicken stock, fresh or canned
- Nutritional Information
Nutritional analysis per serving (8 servings)
840 calories; 38 grams fat; 11 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 4 grams polyunsaturated fat; 27 grams carbohydrates; 1 gram dietary fiber; 11 grams sugars; 91 grams protein; 379 milligrams cholesterol; 1910 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Eight to 10 servings
Preparation
- Preheat the oven to 400 degrees.
- Heat two tablespoons of olive oil and the butter in a skillet. Add one of the diced onions and the garlic. Cook until translucent. Remove from heat and cool.
- In a bowl, combine the veal chunks, tuna, capers, lime juice, eggs, salt, pepper, cooked onion and garlic and mix well.
- Place the roast on a cutting board. Unroll and spread the stuffing evenly over the meat, leaving a one-inch border all around.
- Carefully roll the roast, tightly wrapping it in a double thickness of cheesecloth, and tie it at one-and-a-half- inch intervals.
- In a large pot, add four tablespoons of olive oil and the remaining diced onion, carrots and celery, cook for five minutes, add the roast and stock, bring to a boil, cover and place in the oven for one and a half to two hours.
- Allow to cool to room temperature, then place, tightly covered, in the refrigerator overnight.
- When ready to serve, slice into quarter-inch slices.
2 hours 30 minutes
Dining and Cooking