When cooked, veal dries out very quickly – but the spinach and carrot filling 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, in slices: 200 g
- Spinach, fresh or frozen: 80 g
- Carrots: 2
- Milk: 30 ml
- Garlic: 2 cloves
- Extra virgin olive oil (EVOO): as needed
- Parmesan cheese: to taste
- Salt and pepper: to taste
Tip: You can put frozen spinach directly in the pan when you start cooking, but we prefer to take them out of the freezer about half an hour before.
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 evaporated.
Use a potato peeler to cut some thin Parmesan flakes.
Lay out the veal slices onto a clean working surface; place a small spoonful of spinach and carrots on each slice and top it with some Parmesan 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 with some drops of olive oil and sautè the rolls over medium heat, for about 5 minutes.