Veal Spinach Roll with Mushroom Sauce
Veal spinach roll with mushroom sauce is a recipe featuring fresh ingredients from the veal category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g starchy potatoes
- 100 ml hot milk
- 2 tbsp butter
- Salt
- 1 pinch ground nutmeg
- pepper (from grinder)
- 400 g fresh spinach leaves
- 680 g thin veal cutlets (4 thin veal cutlets)
- 3 tbsp olive oil
- Salt
- pepper (from grinder)
- 4 slices Parma ham
- 2 Garlic cloves
- freshly grated nutmeg
- 2 tbsp flour
- 100 g small button mushrooms
- 2 tbsp butter
- 400 ml veal stock (glass bottle)
- 1 tsp Cornstarch
- fresh oregano (for garnish)
Instructions
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1.
Wash the potatoes and steam them for 30-40 minutes until tender.
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2.
Wash, trim, and drain the spinach; blanch in lightly salted boiling water until wilted, then cool under cold running water and drain fully.
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3.
Rinse the veal cutlets, pat dry, brush with about 2 tbsp oil, and gently pound between two sheets of plastic wrap to even thickness. Season with salt and pepper, then lay Parma ham slices on top.
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4.
Peel and finely mince the garlic. Spread the drained spinach over the cutlets, sprinkle with garlic, salt, pepper, and nutmeg; roll tightly and secure with wooden skewers, then coat in flour.
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5.
Clean the mushrooms with a damp kitchen towel, quarter them.
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6.
Heat butter with remaining olive oil in a pan; sear the rolls on high heat until browned all around. Add the stock, mushrooms, cover, and simmer gently for 20-25 minutes.
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7.
After cooking, peel the potatoes and mash hot through a potato ricer into a pot. Stir in hot milk and butter until smooth. Season with salt and nutmeg.
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8.
Slice the rolls to serve. If desired, thicken the sauce by adding a slurry of cornstarch dissolved in cold water; pour over the mashed potatoes and garnish with fresh oregano before serving.
