Veal Spinach Involtini


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 onion, finely chopped
  • 1 garlic cloves, pressed
  • 400 g spinach leaves, coarsely chopped
  • 60 g grated Parmesan
  • 0.25 tsp. salt
  • a little pepper
  • Involtini
  • 8 thin veal escalope (je ca. 60 g), flach geklopft
  • a little pepper
  • 0.5 tsp. salt
  • 4 slices ham, cut in half
  • 0.5 tbsp. olive oil
  • Sauce
  • a little olive oil
  • 1 garlic cloves, pressed
  • 1 onion, finely chopped
  • 1 tin chopped tomatoes
  • 0.5 dl Water
  • 0.5 tsp. salt
  • a little pepper
  • Gratinage
  • 20 g grated Parmesan
  • 0.5 bunch basil
  • Utensils
  • Für eine ofenfeste Form von ca. 2 Litern, gefettet.

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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, finely chop, 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. Fry the involtini in batches in hot oil on a medium heat for approx. 4 mins. all over.
  • Sauce

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

    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.
  • Dazu passen:

    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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