Sometimes veal dries out very quickly – but the spinach and carrot filling along with cooking it in milk keeps the meat moist and juicy. Perfect to serve for a fancy dinner or as finger food.
Serves: 2 | Preparation time: 10 mins | Cooking time: 20 mins
- Veal, cut into slices: 200 g
- Spinach, fresh or frozen: 80 g
- Carrot: 2
- Milk: 30 ml
- Garlic: 2 cloves
- Extra virgin olive oil (EVOO): to taste
- Parmigiano cheese: to taste
- Salt and pepper: a pinch
Tip: if you’re going to use frozen spinach put directly in the pan when you start cooking. However, we prefer to take them out of the freezer about half an hour before.
Fresh spinach does not need to be blanched or boiled in hot water first, put it directly in the pan.
Peel the garlic and brown it in a pan with some olive oil. Add the spinach, season to taste and pan fry for about 5 minutes.
Peel the carrots and cut them in slices. Heat up some oil in another pan and sauté the carrots with the milk, salt and pepper. Cover with a lid and cook over low heat until they are soft and the milk has almost completely absorbed.
Use a potato peeler to cut some thin Parmigiano flakes.
Lay out the veal slices onto a clean working surface; place a small spoonful of spinach and carrots on each slice, top it with some Parmigiano flakes. Roll up the veal slices and close them with a toothpick.
Tip: In the following step you can use the pan you cooked the carrots in, so that the leftover milk will give more flavour to the veal rolls.
Heat up a pan by adding a tablespoon of olive oil and sautéeing veal rolls over medium heat for about 5 minutes.