Veal involtini with spinach


Total time: 1hr 05m
Preparation Time: 45m

Servings
For 4 people


Nutritional Information

Contains 358 Kcal, 45g Protein, 9g Carbohydrates, 14g Fat


Ingredients

  • Spinach filling
  • 0.5 tbsp olive oil
  • 1 onions, finely chopped
  • 1 garlic clove, pressed
  • 400 g leaf spinach, roughly chopped
  • 60 g grated Parmesan
  • 0.25 tsp salt
  • a little pepper
  • Involtini
  • 8 thin veal cutlets (approx. 60 g each), pounded flat
  • a little pepper
  • 0.5 tsp salt
  • 4 slices ham, halved
  • 0.5 tbsp olive oil
  • Sauce
  • a little olive oil
  • 1 garlic clove, pressed
  • 1 onions, finely chopped
  • 1 tin chopped tomatoes
  • 0.5 dl water
  • 0.5 tsp salt
  • a little pepper
  • To gratinate
  • 20 g grated Parmesan
  • 0.5 bunch basil
  • Utensils
  • One ovenproof dish (holding approx. 2 l), greased.

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Instructions

  • Spinach filling

    Heat the oil in a non-stick frying pan, sauté the onion and garlic for approx. 2 mins., gradually add the spinach, cook until all the liquid has evaporated, season. Allow the spinach to cool a little, chop finely, stir in the parmesan.
  • Involtini

    Season the veal steaks, top with the ham. Spread 2 tbsp of filling on top, roll up the steaks and secure each one with a toothpick. Over a medium heat, fry the involtini in hot oil on all sides for approx. 4 mins. per batch.
  • Sauce

    Heat the oil in a pan. Sauté the onion and garlic, add the tomatoes and water, season. Simmer the sauce over a medium heat for approx. 20 mins., stirring occasionally.
  • To gratinate

    Spoon a little sauce into the prepared dish, add the involtini, spread the remaining sauce around the involtini, sprinkle with cheese. Bake for approx. 20 mins. in the centre of an oven preheated to 180°C. Garnish with basil.
  • Serve with:

    Gnocchi

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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