Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    veal loin cuts - -- (3/4" thk ea)
                        salt -- to taste
                        freshly-ground black pepper -- to taste
   4      tablespoons   virgin olive oil
     1/2  medium        red onion -- chopped 1/4" dice
   4                    garlic cloves -- thinly sliced
   1      tablespoon    fresh thyme leaves
     1/2  pound         chanterelles -- sliced 1/4" pieces
                        (or other wild mushrooms)
   4      tablespoons   pine nuts
     1/4  cup           chopped marjoram -- leaves only
     1/2  cup           finely-chopped Italian parsley
     1/4  cup           freshly-grated pecorino
   1      cup           basic tomato sauce -- see * note

Preparation:

* Note: See the "Basic Tomato Sauce" recipe which is included in this collection. Preheat oven to 425 degrees. Using a meat mallet, pound the veal pieces until they are 1/8-inch thick. Season with salt and pepper and set aside. In a 12- to 14-inch sauté pan, heat oil until just smoking. Add onion and garlic and thyme and cook over medium heat until light golden-brown. Add mushrooms and cook until softened, about 8 to 10 minutes. Remove two-thirds and allow to cool in a bowl. Allow the remaining third to cool in the pan. When the mushrooms are cool, add pine nuts, marjoram, parsley, pecorino and eggs and stir to mix well. Add the wine and tomato sauce to pan with remaining mushrooms to stir and mix. Lay the 4 veal pieces out and divide the pine nut mixture among them. Roll and tie them individually and place in pan with sauce and mushrooms. Place pan in oven and bake 35 to 40 minutes. Remove, snip strings off veal pieces and place in center of platter. Spoon with sauce and serve. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5736)