Veal Rolls with Spinach, Tomato and Parmesan

Tender veal rolls with spinach, sun-dried tomatoes and Parmesan, braised in white wine and served with a creamy sauce. The rolls can be filled and braised a day ahead, so in the evening they only need to be reheated briefly.

By yumbelo · 6 servings · 150 minutes

Ingredients

• 1200 g veal topside, in 6 thin slices
• 3 tbsp Dijon mustard
• 150 g pancetta, in thin slices
• 300 g baby spinach leaves
• 60 g sun-dried tomatoes in oil
• 80 g Parmesan, grated
• 2 pc onions
• 2 pc carrots
• 100 g celery stalks
• 3 tbsp flour
• 3 tbsp olive oil
• 30 g butter
• 300 ml dry white wine
• 500 ml veal stock
• 1 bunch thyme
• 2 pc bay leaves
• salt
• black pepper, freshly ground

Method

1. Pound the veal slices thin between cling film, season with salt and pepper and spread with Dijon mustard.
2. Wash the spinach, wilt it briefly in a pot, drain and squeeze out well. Drain the sun-dried tomatoes and chop them finely.
3. Place the pancetta slices on the veal rolls, then spread spinach, tomatoes and the grated Parmesan on top. Roll the slices up from the narrow side and secure with kitchen twine or toothpicks.
4. Season the rolls with salt and pepper and dredge them in flour. Heat the olive oil in a large casserole dish and sear the rolls well on all sides. Remove them.
5. Dice the onions, carrots and celery and sweat them in the fat from searing with the butter for about 5 minutes. Deglaze with white wine and let it reduce slightly.
6. Pour in the veal stock, add thyme and bay leaves, return the rolls to the pot and braise covered over low heat for about 90 minutes, until the meat is tender.
7. Remove the rolls, strain the sauce through a sieve and reduce it by half. Let cool, then refrigerate the rolls and sauce separately.
8. On the day of serving, reheat the rolls covered at 160 °C conventional heat for about 30 minutes. Bring the sauce to a brief boil, adjust the seasoning and serve with the rolls.