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	Veal Breast with Olive Mushroom Filling
	Servings
	8
	Ingredients	Recipe Info   Contributor Beef Industry Council   Rating
	Veal Breast (2½ - 3lbs) 1-1.5kg 2 teaspoons olive oil 1/3 cup dry Marsala 2½ cups uncooked mini lasagna or bow tie pasta, cooked Olive-Mushroom Filling 2 teaspoons olive oil 1 cup chopped mushrooms 1 cup diced red bell pepper 2 cloves garlic, minced ½ cup chopped pitted ripe olives 1 tablespoon finely chopped fresh rosemary or 1teaspoon dried rosemary
	Instructions
	Heat 2 teaspoons oil in Dutch oven 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 ¾-inch (2cm) border. Starting at short end, roll up jelly-roll fashion; tie with string. Heat 2 teaspoons oil in same pan over medium heat until hot. Add veal; brown evenly. Pour off drippings. Add Marsala and 1/3 cup water; bring to a boil. Reduce heat; cover tightly and simmer 1½ to 1¾ hours or until veal is fork-tender. Remove veal; keep warm. Skim fat. Bring cooking liquid to a boil; cook until reduced to ¾ cup, stirring occasionally. Carve veal. Serve over pasta with sauce.