Veal Rolls Stuffed with Spinach and Gruyère

Ingredients for Veal Rolls Stuffed with Spinach and Gruyère

• 1 tablespoon anchovy paste

• 1 stick (110g ) unsalted butter, softened

• 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

How to make Veal Rolls Stuffed with Spinach and Gruyère

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.

Put oven rack in middle position and preheat oven to 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.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.