Vitello Vincenzo

This delicious Italian dish, Vitello Vincenzo (vec-tehl-oh vin-chen-zo) makes a superb dinner served with sauteed courgettes and new potatoes.

1 tablespoon olive oil

4 large Italian sausages medium-sized onion, finely chopped garlic cloves, crushed

1 lb. canned tomatoes

1 tablespoons tomato puree

2 teaspoons sugar

1 teaspoon salt

½ teaspoon black pepper

1 tablespoon chopped fresh oregano

10 fl. oz. dry white wine

4 large veal escalopes

2 oz. butter

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).

In a large flameproof casserole, heat the oil over moderate heat. When the oil is hot add the sausages and fry, turning the sausages frequently, for 8 to 10 minutes or until they are light brown and have rendered most of their fat. With a slotted spoon transfer the sausages to a plate and set aside to cool for 10 minutes. Pour off all but 2 tablespoons of the oil in the casserole.

Return the casserole to the heat and add the onion and garlic and fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Stir in the tomatoes with the can juice, tomato puree, sugar, salt, pepper and oregano and cook, stirring occasionally, for 5 minutes. Pour over the wine, increase the heat to high and bring the mixture to the boil, stirring constantly. Reduce the heat to low and simmer the sauce for 10 to 15 minutes or until it has reduced by about one quarter. Meanwhile, lay the escalopes on a working surface.

Place one sausage on the end of each escalope and roll them up Swiss roll style. Secure each veal roll with a wooden cocktail stick. Set aside.

In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the veal rolls and fry, turning occasionally, for 6 to 8 minutes or until they are lightly browned all over.

Remove the frying-pan from the heat and, using a slotted spoon, transfer the veal rolls to the casserole. Remove the casserole from the heat and place it in the centre of the oven. Cover the casserole and bake the veal for 40 minutes or until the juices from the sausages run clear when they are pierced with the point of a sharp knife.

Remove the casserole from the pven. Serve immediately, straight from the casserole.

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