A Word From The Cook

“Stuffed veal is an Italian taste treat, especially when served over Orecchiette pasta.  Bellissimo!”


Prep Time:

2 1/2 hours


6 people


  • For the Stuffed Veal:
  • 1 ½ Pound veal cutlets
  • 1 Cup Ricotta Salata cheese (Italian sheep’s milk)
  • 2-3 Fresh garlic cloves (finely chopped)
  • ½ Cup fresh Italian parsley (finely chopped)
  • 1 Tablespoon fresh Oregano (finely chopped)
  • 1 Tablespoon red pepper flakes
  • ½ Onion (finely chopped)
  • ¼ Cup olive oil for pan
  • 1 Package Orecchiette pasta
  • String (sewing thread) to tie the wrapped veal
  • For the Sauce:
  • ½ Onion (finely chopped)
  • 2 (32oz.) Cans of whole peeled tomatoes (Nina or diNapoli brand suggested)
  • 1 Tablespoon tomato paste
  • ½ Cup red wine
  • 2-3 Fresh garlic cloves (finely chopped)
  • ½ Cup fresh Italian parsley (finely chopped)
  • 1 Tablespoon fresh Oregano (finely chopped)
  1. Step 1 – Prepare the Veal
    1. Cut veal in pieces approx. 2 inches in width and pound until thin (approx. 1/8 inch thick). Piece will increase in size as you pound it out.
    2. Finely chop and combine garlic, onion, and fresh herbs.
    3. Place a teaspoon of the combined garlic, onion, and herb mixture in the middle of each piece of veal, add a pinch of red pepper flakes and a teaspoon of cheese.
    4. Gently roll veal, starting at furthest edge and wrap meat around stuffing.
    5. Tie the veal roll with string (sewing thread) – Secure stuffing inside roll.
    6. Brown (braise) the stuffed veal rolls in a large sauce pan coated in oil.
    7. Cook rolls until browned on all sides. When outside is no longer pink, remove veal from pan while you make sauce.
  2. Step 2 – Prepare the Sauce
    1. Using same pan with juices from veal, add chopped onion, garlic and herbs, sauté until golden.
    2. Using your fingers or a large spoon to mash the whole peeled tomatoes (be sure that any yellow or tough ends of tomatoes are removed).
    3. Add mashed tomatoes and their sauce to pan.
    4. Cook mixture over medium heat – simmering for 10-15 minutes.
    5. Add wine and tomato paste slowly while stirring – bring back to simmer.
    6. Add veal rolls to sauce and continue to simmer over low heat for 2 hours.
    7. Cook’s note: Stir occasionally. Add water as needed to keep sauce rich and thick.
  3. Step 3 – Serve over Orecchiette Pasta
    1. Boil the pasta until cooked al dente – approx 15 minutes.
    2. Drain water from pasta and return pasta to hot saucepan – toss gently with a tablespoon olive oil.
    3. Place a cup of cooked Orecchiette in middle of plate, sprinkle pasta with a layer of shredded cheese, pour sauce over pasta, put several veal rolls on top of sauce and sprinkle with more cheese.
    4. Enjoy!