Veal Roll with Spinach Filling

Veal roll is suitable for special occasions when we want to surprise guests or family with something different.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 120 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Filling

  • 1.5 spoons Oil, olive

  • 1 piece Onion, raw

  • 1 piece Green, raw

  • 2 pod Garlic, fresh

  • 100 g Meat, pork, smoked bacon

  • 200 g Bread, wheat

  • 180 ml Milk, whole milk

  • 400 g Spinach, raw

  • 50 g Pine nuts

  • 3 spoons Cheese, Parmesan, grated

  • 1 piece Egg, fresh

  • 0.25 teaspoons Salt, table

  • 2 pinch Spices, pepper, black

  • 1 kg Meat, veal, shoulder

  • 0.5 teaspoons Salt, table

  • 0.25 teaspoons Spices, pepper, black

  • 1 spoon Oil, olive

  • 2 piece Carrot, fresh

  • 1 piece Onion, raw

  • 2 pod Garlic, fresh

  • 1 twig Rosemary, fresh

  • 4 twig Parsley, fresh

  • 2 dl Alcohol, Wine, White

  • 500 ml Water

Steps

  1. Bring water to a boil in a pot for cooking spinach. Clean and wash the spinach. Add it to the boiling water and blanch until it wilts and softens (about 3 minutes). Drain the blanched spinach and let it cool. Squeeze the cooled spinach well and finely chop it.

  2. Cut the bread into pieces and place them in a bowl. Pour milk over the bread and let it soak. Cut the bacon into larger pieces. Clean and wash the celery. Cut it into larger pieces. Peel the onion and garlic and roughly chop them. Finely chop the onion, celery, garlic, and bacon in a food processor.

  3. Heat olive oil in a pan. Add the chopped mixture and sauté over moderate heat, stirring occasionally, for 3 minutes. Squeeze the soaked bread well and add it to the pan. Mix the ingredients in the pan well. Then add the chopped spinach and sauté for another minute while stirring. Transfer the contents of the pan to a bowl and let it cool.

  4. Add pine nuts, grated cheese, salt, pepper, and a beaten egg to the cooled ingredients in the bowl. Mix the filling well.

  5. Preheat the oven to 200 degrees Celsius. Wash the veal shoulder and thoroughly dry it with paper towels. Place it on a clean work surface (with the back side facing down) and spread the spinach filling over it. Roll the meat tightly into a roll and tie it with kitchen twine. Season the roll with salt and ground pepper.

  6. Peel and wash the carrots. Cut them into larger pieces. Peel the onion and cut it into quarters. Place the onion and carrots in a deep baking dish, adding a sprig of rosemary, parsley, and a few crushed garlic cloves. Lightly season with pepper and salt and drizzle with a little olive oil. Mix well and spread evenly in the baking dish. Place the roll on top of the vegetables, then pour wine and water into the dish. Cover the dish with a piece of aluminum foil and bake in the preheated oven for one hour.

  7. After one hour, remove the dish from the oven. Remove the foil and continue baking the roll until the meat is tender and the top is nicely golden brown.

  8. Once the roll is baked, transfer it to a cutting board and let it rest for 10 minutes. Then slice it into thicker pieces, serve on plates, and accompany with roasted carrots and the sauce that formed in the baking dish.

Nutrition Information (Per 100g)

  • Calories: 146.47 kcal
  • Fat: 7.45 g
    • Saturated Fat: 2.08 g
  • Carbohydrates: 6.8 g
    • Sugars: 0.95 g
  • Protein: 11.21 g
  • Fiber: 1.04 g

Advice

Instead of water, you can use a broth base.