Veal Rolls Stuffed with Spinach and Gruyère

Ingredients for Veal Rolls Stuffed with Spinach and Gruyère

• 1 tablespoon anchovy paste

• 1 barra (110g) de mantequilla sin sal, ablandada

• 6 veal cutlets (scallopini

• preferably cut from round

• no more than 1/4 inch thick

• 675g total)

• 90g Gruyère, coarsely grated (1 1/2 cups)

• 60g baby spinach leaves (1 1/4 cups)

• 1/3 cup dry white wine

• 3 tablespoons finely chopped fresh flat-leaf parsley

Mash anchovy paste into 60ml butter in a bowl until combined. Gently pound cutlets to slightly less than 1/8 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin. Pat cutlets dry and season lightly with salt and pepper, then spread 1 1/2 teaspoons anchovy butter over top of each cutlet. (You will have a little butter left over.) Sprinkle 60g cheese over anchovy butter, leaving a 1/4-inch border, then arrange spinach leaves, overlapping in 1 layer, to cover cutlets. Working with 1 cutlet at a time, arrange with a short side nearest you and roll up tightly, then secure with a wooden pick.

Coloca la rejilla del horno en la posición media y precalienta el horno a 218°C.

Pat rolls dry. Heat 2 tablespoons butter in a 12-inch ovenproof heavy skillet over moderately high heat until foam subsides, then sauté veal, turning occasionally, until golden on all sides, about 4 minutes total. Transfer skillet to oven and bake veal until just cooked through, about 5 minutes. Transfer veal with tongs to a platter (reserve skillet) and keep warm, covered.

Pour off all but 1 tablespoon fat from skillet, then add wine and deglaze skillet by boiling (on stovetop) over high heat, scraping up brown bits, until reduced by half, about 2 minutes. Remove from heat, then add any juices accumulated on platter and swirl in remaining 2 tablespoons butter (not remaining anchovy butter). Cook over low heat until incorporated. Stir in parsley and salt and pepper to taste.

Descargo de responsabilidad

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