Pasta with Veal Roulades

Ingredients

• 300 g spinach leaves
• Salt
• Pepper (freshly ground)
• 4 thin veal cutlets (about 130 g each)
• 5 tbsp olive oil
• 2 Garlic cloves
• 125 g mozzarella (1 ball)
• 400 g band pasta
• 4 tomatoes
• basil (for garnish)
• aluminum foil

Instructions

1. 1.

   Wash, rinse and drain the spinach. Blanch in lightly salted boiling water until wilted, then strain, shock in cold water and let drain.

2. 2.

   Brush the veal cutlets with about 2 tbsp oil and gently pound between two sheets of plastic wrap to thin them evenly.

3. 3.

   Peel and finely chop the garlic. Drain and cube the mozzarella. Squeeze out excess liquid from the spinach, roughly chop it, and spread over the cutlets; sprinkle with mozzarella, garlic, salt and pepper. Roll into roulades, tightly wrap in foil, twist the ends well, and poach for 15 minutes in gently simmering water.

4. 4.

   Meanwhile cook the pasta in boiling salted water until al dente.

5. 5.

   Briefly blanch the tomatoes, shock them, peel, quarter, seed, chop into large pieces and sauté in remaining olive oil for 3–4 minutes; season with salt and pepper. Drain the pasta and mix with the tomato sauce. Unwrap the roulades, slice, arrange on plates with the pasta, and garnish with basil.