Veal Farsu Magru

Directions

1. 1

   1/2 breast of veal ,1 side only : partially defatted 2 TB virgin olive oil -- plus 3 1 lb beet greens or Swiss chard : cut in 1" ribbons 1/2

2. 2

   Have butcher remove bone from veal breast and butterfly open

3. 3

   In a 12- to 14-inch saute pan, heat 2 tablespoons virgin olive oil until smoking and add beet greens

4. 4

   Cook until wilted but not fully cooked, about 1 minute, and remove from heat and allow to cool

5. 5

   Add grated cheese, sundried tomatoes and eggs and season with salt and pepper

6. 6

   Place on inside of veal pocket and roll veal up like a jelly roll

7. 7

   Tie securely with butcher twine and season with salt and pepper

8. 8

   In an oven-ready thick bottomed casserole, heat remaining 3 tablespoons olive oil until smoking