Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2                breast of veal -- 1 side only, boned,
                        -- and
                        -- partially de-fatted
   5      tablespoons   virgin olive oil -- divided
   1      pound         beet greens or swiss chard -- washed, drained,
                        -- cut into 1" ribbons
     1/2  cup           freshly-grated pecorino cheese
     1/2  cup           sundried tomatoes
   2                    eggs
                        salt -- to taste
                        freshly ground black pepper -- to taste
   2      cups          dry white wine
   1      cup           basic tomato sauce -- see * note

Preparation:

* Note: See the "Basic Tomato Sauce" recipe which is included in this collection. Have your butcher remove bone from veal breast and butterfly it open. Preheat oven to 400 degrees. In a 12- to 14-inch sauté pan, heat 2 tablespoons virgin olive oil until smoking and add beet greens. Cook until wilted but not fully cooked, about 1 minute, and remove from heat and allow to cool. Add grated cheese, sundried tomatoes and eggs and season with salt and pepper. Place on inside of veal pocket and roll veal up like a jelly roll. Tie securely with butcher's twine and season with salt and pepper. In an oven-ready thick-bottomed casserole, heat remaining 3 tablespoons olive oil until smoking. Add veal breast and brown on all sides, turning frequently, about 10 minutes. Drain oil from pan, add white wine and Basic Tomato Sauce and bring to boil. Cover pan with lid or foil and place in oven. Cook 1 1/2 hours or until fork tender. Remove and allow to stand 10 minutes. Carve and serve, Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5689