Veal Involtini with Spinach and Ricotta
Veal involtini with spinach and ricotta is a recipe featuring fresh ingredients from the veal category. Try this and other recipes from Spoonsparrow!
Ingredients
- 8 veal cutlets (≈80 g each)
- 4 Spring Onions
- 1 Garlic clove
- 250 g Spinach
- Salt
- olive oil
- Pepper (freshly ground)
- Nutmeg (freshly grated)
- 250 g ricotta
- 2 tbsp flour
- 150 ml dry white wine
- 150 ml veal stock
Instructions
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1.
Rinse the cutlets and pat them dry. If needed, gently pound flat.
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2.
Wash, trim, and slice the spring onions into fine rings. Peel and finely chop the garlic. Wash, trim, and blanch the spinach in salted water briefly. Shock, squeeze out excess liquid, and chop. Sauté the spring onions with garlic in 2 tbsp olive oil until translucent, then fold in the spinach. Remove from heat, season with salt, pepper, and nutmeg, and let cool.
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3.
Spread ricotta on each cutlet and top with the cooled spinach (without any drained liquid). Fold the sides in and roll up the cutlets. Secure with kitchen twine or toothpicks. Season with salt and pepper, then dust with flour. In a pan, brown all sides in 2 tbsp hot oil. Deglaze with wine and add some stock. Cover and simmer gently over low heat for about 10 minutes. If desired, reduce the sauce uncovered or add more stock. Taste and serve the involtini after removing twine or toothpicks.
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4.
Serve with crusty white bread if desired.
