spinach & prosciutto stuffed veal rolls

Photo by The Culinary Nest

If you’re looking to change it up a little in the meat department this recipe is delicious. Don’t let the name of this recipe intimidate you! These rolls come together so fast and then are lightly sautéed before being smothered in tomato sauce and baked to perfect tenderness. Pair this with your favorite veggie for a great balanced meal.

Recipe by: The Culinary Nest

MAKES

4 servings

Prep Time: 15 minutes

Total Time: 1 hour 15 minutes

INGREDIENTS

8 thin slices veal scallopini

8 thin slices prosciutto

2 cups cooked, chopped spinach (frozen)

1/3 cup pecorino romano cheese, grated

1 clove garlic, minced

Salt & pepper

Extra Virgin Olive Oil

FOR THE SAUCE

2 tablespoons extra virgin olive oil

1/2 Cup Chopped Onion

2 cloves garlic, minced

1 (28-ounce) can San Marzano tomatoes, crushed

1/2 teaspoon dried oregano

1/2 teaspoon crushed red pepper

3 tablespoons fresh basil, finely chopped

Salt & pepper to taste

*OR grab your favorite jar of marinara from the store!!

METHOD

Make the rolls

1. Use a meat mallet if needed to even out the thickness of the scallopini.

2. Use your hands or a clean kitchen towel to squeeze out as much liquid from the spinach as possible, then place in a bowl. Add the pecorino cheese, garlic and two tablespoons of oil to the spinach and stir to mix. Season the spinach mixture with salt and pepper. Taste for seasoning.

3. Lay out each slice of veal, then cover with a slice of prosciutto. You can either cut the prosciutto to fit, or fold it over. Divide the spinach filling equally onto each slice of veal spreading evenly.

4. At the narrowest end, tightly roll up the veal and square with two toothpicks, or if you prefer, tie with kitchen twine.

Make the sauce (skip these steps if using store bought)

1. Heat the olive oil in a heavy saucepan over medium heat until lightly smoking, then cook the onions, stirring often until translucent, about 7 to 8 minutes.

2. Add the garlic and cook another minute or two or until fragrant.

3. Add the tomatoes, oregano, crushed red pepper, basil, salt and pepper, and bring to a boil.

4. Reduce the heat to a simmer, cover, and cook for 20 minutes.

Finish the dish

1. Preheat oven to 350 degrees F.

2. In a frying pan, heat the remaining olive oil and heat over medium heat until lightly smoking. Brown the veal rolls on all sides, turning as needed.

3. Place a scoop of sauce into the bottom of an oven-proof casserole dish that will hold all of the veal rolls. Place the veal rolls side by side into the dish, then cover with the remaining sauce.

4. Cover casserole dish, then bake until very tender, about 45 minutes.

5. Remove toothpicks or twine, then serve warm with sauce.