Stuffed Veal Brasciola With Spaetzle And Frizzled Beets And Carrots

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3 veal cutlet fillets

8 ounces farmer's cheese or goat cheese

1/4 pound golden raisins

1/4 pound pine nuts, toasted

1/4 pound calamata olives, pitted, chopped

Extra-virgin olive oil, for sauteing

Spaetzle, recipe follows

Frizzled Beets and Carrots, recipe follows