Frank's Recipes! Veal Rolls Stuffed with Spinach and Goats' Cheese

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Veal Rolls Stuffed with Spinach and Goats' Cheese

FOR THE SPINACH FILLING:
1/2 onion; chopped
2 tablespoons olive oil
350 g spinach leaves; stems removed
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon dried rosemary
175 g goats' cheese; or ricotta cheese
salt and pepper

FOR THE VEAL:
450 g veal escalopes; pounded thin
25 g unsalted butter
1 tablespoon olive oil
75 g plain flour; for dredging
250 ml chicken stock
1 tablespoon fresh parsley; chopped

* pounded until thin between sheets of greaseproof paper and large pieces cut in half

Yield: 4-6 servings

For the filling, soften the onion in the oil in a frying pan. Add the spinach and 2 tablespoons of water, cover and cook over a moderate heat until the spinach has just wilted down, about 1 to 2 minutes. Turn the spinach into a bowl, cool slightly, and chop. Stir in the nutmeg, rosemary and cheese. Season with salt and pepper.

Place a layer of the spinach mixture on each piece of veal and roll into a bundle, tucking in the ends as you go. Secure the end of each bundle with a wooden tooth pick or tie with kitchen string. Heat the butter and oil in a frying pan, roll the bundles in the flour to lightly coat, brown them in the hot fat. Remove and keep warm. Season with salt and pepper.

Add the stock to the pan, raise the heat to high and stir for a moment. Return the browned bundles to the pan, cover and simmer gently for 10 minutes, or until the veal is cooked through. Uncover, raise the heat and cook until the pan juices are syrupy, about 2 minutes longer.

Off the heat, carefully remove and discard the wooden tooth picks or strings from each veal bundle, scatter over the parsley and serve with the pan juices spooned over.