I found some ground veal on sale so I bought it – but what was I going to do with it? Veal burgers just sounded boring. So this is what I came up with –
Veal stuffed with creamy spinach and arugula, surrounded by salty and flavorful pancetta, topped with creamy and rich brown sauce.
What you need:
- 1 pound ground veal
- 2 oz of pancetta (about 6 slices)
- 5 oz bag of spinach and arugula blend (fresh)
- 3 cloves of garlic
- 2 Tablespoons of butter
- ½ cup white wine (I used Pinot Grigio)
- 3 Tablespoons grated parmesan cheese
- ¼ cup of half-and-half
- Salt and Pepper to taste
- 2 Tablespoons of Olive oil
How to Do it:
First, prepare the spinach and arugula filling. Melt 1 Tablespoon of butter in a small skillet. Crush the garlic and add to the butter, sautéing gently. Add the entire package of greens and cook until they are wilted. Remove from heat and allow to cool for a few minutes.
Put the greens into a food processor with 2 Tablespoons of parmesan, 2 Tablespoons of wine and 1 Tablespoon of cream. Process until smooth.
Lay the pancetta out, three per roll.
Put half of the veal on each row of the pancetta.
Put half of the spinach mixture on each row of meat.
Carefully roll each row. I used a toothpick to hold it in place, but you can tie with culinary string as well.
Heat the Olive oil in the skillet. Brown the rolls on both sides, turning gently and being careful not unroll them.
Turn the heat to low and add the remaining butter and wine. Cover and cook for about 30 minutes, making sure the meat is cooked through. Gently remove the meat from the pan onto a warm plate.
Add the remaining cream to the pan and simmer until the sauce is thick and brown. Stir in the rest of the parmesan and add salt and pepper to taste.
Slice the roulades.
Serve with sauce over the top. Goes great with pasta and the Apple and Fennel Salad –
Easy and delicious!
© Copyright 2015 The Lazy Gastronome