Look what I made for dinner today? Inviting right? It is a veal roll stuffed with ham and spinach. And you know, it took very little time (because the work was all done by the oven that cooked it and by the butcher who beat the steak I just prepared the spinach) !! How did I do it? company, since tomorrow night I still have guests for dinner !!
Video of the Recipe
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Identity Card of the Recipe
- 116 KCal Calories per serving
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Ingrediants
- 1 bay leaf
- 250 g of spinach
- q.s. of salt
- 2-3 sage leaves
- 1 sprig of rosemary
- 100 g of cooked ham
- q.s. of pepper
- For the spinach: 2 tablespoons of extra virgin olive oil
- 500 g of veal nut
- 30 g of grated Parmesan cheese
- 1 teaspoon of flavorings for roasts
- About 200 ml of dry white wine
Materials Needed
- Cutting board or pastry board
- Pot for cooking spinach
- Cylinder
- Elastic food net
- Casserole with lid
- Scoop
- Grater
Preparation
- First, steam the spinach and let it cool slightly.
- Coarsely chop the spinach with a knife, then sauté them in a pan with salt, pepper, garlic and a drop of extra virgin olive oil.
Why cut spinach?
This way, the spinach will not form the characteristic filaments in the meat roll.
If you wish, you can also chop the spinach until it forms a cream.- Open the veal steak and flavor it to taste by adding salt, pepper and spices for roasts. Cover the entire surface with slices of cooked ham, then distribute the chopped spinach over them. Sprinkle with grated parmesan.
- Gently roll up the roll, starting with the short edge.
- Insert an elastic food net into the bottom of a cylinder; slide the roll gently into the cylinder, then slide the screen along the entire surface of the roll.
- Solder the ends of the coil.
- Heat a saucepan on the stove: when it is very hot, brown the roll in all its parts.
Please note
It is important to brown the roll when the pan is very hot: in this way, it is possible to create an inviting crust on the meat, without however resorting to the use of oil and butter!- When browning is complete, blend with plenty of dry white wine and add aromas to taste (we recommend: sage, rosemary and bay leaf).
- Continue cooking for about an hour and a half, turning the roll from time to time. The meat must always cook in plenty of liquid: if the wine evaporates, it is recommended to add more wine or water.
- Just before turning off the heat, allow any excess liquid to dry. Remove the roll from the pan and strain the sauce.
- Allow the roll to cool completely before removing the elastic net and cutting it.
- It is advisable to cut the roll into 1 cm thick slices, and to accompany it with the cooking sauce.
Alice's comment - PersonalCooker
When you have guests and you want to make a good impression, dishes such as meat rolls and roasts in general help us a lot because we can always prepare them well in advance and reheat them on the spot. In short, you will make a great impression !!Nutritional values and Health Comment on the recipe
The Stuffed Meat Roll Without Added Fats is a meat-based dish with very few carbohydrates and a modest amount of lipids. Proteins are abundant and of high biological value, while cholesterol is not excessive. The fibers, on the other hand, are lacking and require the addition of a side dish. The average portion of Stuffed Meat Roll Without Added Fats is about 200-250g (230-290kcal).
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