Stuffed Greek veal makes a lunchtime classic on a beautiful afternoon or a great dinner for guests and family.
Σκαρτσοτσέτα
/skartsotséta/
Makes 4-6 servings
A. Source:
2 Tbs. (30 ml) olive oil
1 organic chopped onion
2-3 chopped cloves of garlic
2 1/2 cups (300 g) chopped organic tomatoes
1 cup (240 ml) dry red wine
dried oregano and black pepper to taste
1. Heat the oil in a pot over medium heat.
2. Cook the onions and garlic, stir, about 5 minutes.
3. Add the tomatoes and bring to a boil.
4. Add the wine and bring to boil again.
5. Reduce the heat to medium-low and simmer uncovered until thick, about 30 minutes.
B. Filling:
1/2 cup (100 g) chopped parsley or 2 Tbs. (35 g) dry parsley
2 minced garlic cloves
1/2 cup (100 g) feta cheese
1/2 cup (100 g) Greek γραβιέρα /graviera/ cheese, French gruyère cheese, or dairy-free cheese
1/3 cup (65 g) plain (stale) (gluten-free) bread crumbs
black pepper, pinch of nutmeg
2 organic egg yolks
1. In a large bowl, combine the parsley, garlic, cheeses, bread crumbs, pepper, and nutmeg.
2. Mix int the egg yolks.
C. Veal:
2 pounds (910 g) veal cutlets, pounded thin
3-4 Tbs. (45-60 ml) olive oil as needed
1. Season the veal with pepper.
2. Spread each on the cutlets with 2-3 Tbs. (30-45 g) of the filling, leave room around the edges.
3. Following the grain of the meat, roll up each cutlet and secure closed with several toothpicks or small metal skewers.
4. Heat the oil in a skillet and cook over high heat until brown on all sides.
5. Pour the tomato sauce into the skillet, reduce the heat to medium-low, cover, and simmer until the meat is cooked through and tender, 20-25 minutes.
6. Serve hot.
-modified The Glorious Foods of Greece
