Caper-Stuffed Veal with Tomato Spinach Sauce

Name: Caper-Stuffed Veal with Tomato Spinach Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons anchovy paste; 1 Tbsp butter; 355 milliliters canned crushed tomatoes in thick puree (one 15-ounce can); 59 milliliters drained capers; 79 milliliters dry bread crumbs; 2 Tbsps chopped fresh parsley; 4 servings Fresh-ground black pepper; 4 Tbsps olive oil; 118 milliliters red wine; 4 servings Salt; 283 grams spinach, large stems removed, leaves washed; 8 veal scaloppine (about 1 1/2 pounds in all)

Caper-Stuffed Veal with Tomato Spinach Sauce requires about 45 minutes from start to finish. This recipe makes 4 servings with 263 calories, 6g of protein, and 18g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. 1 person found this recipe to be yummy and satisfying. If you have olive oil, butter, wine, and a few other ingredients on hand, you can make it.

Instructions

In a small bowl, combine the capers, parsley, bread crumbs, anchovy paste, and 2 tablespoons of the olive oil.

Ingredients you will need

Anchovy Paste

Breadcrumbs

Olive Oil

Parsley

Capers

Equipment you will use

Bowl

Put the veal on a work surface and sprinkle 1/8 teaspoon salt and 1/8 teaspoon pepper over the meat. Put some of the stuffing near the bottom of each piece of veal.

Ingredients you will need

Stuffing

Pepper

Meat

Salt

Veal

Roll the veal up loosely, enclosing the stuffing, and secure each piece with a toothpick.

Ingredients you will need

Stuffing

Roll

Veal

Equipment you will use

Toothpicks

In a large deep frying pan, heat the remaining 2 tablespoons oil and the butter over moderate heat.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Frying Pan

Add the veal rolls to the pan and brown, in batches if necessary, for about 3 minutes.

Ingredients you will need

Roll

Veal

Equipment you will use

Frying Pan

Remove.

Reduce the heat to moderately low.

Add the wine to the pan and cook, stirring to dislodge any brown bits that cling to the bottom of the pan. Stir in the tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a simmer. Return the veal to the pan. Cover and continue to simmer, turning the rolls once, until tender, about 25 minutes.

Ingredients you will need

Tomato

Pepper

Roll

Salt

Veal

Wine

Equipment you will use

Frying Pan

Remove the veal from the pan.

Ingredients you will need

Veal

Equipment you will use

Frying Pan

Add the spinach to the sauce and simmer until the spinach wilts and the sauce thickens, about 3 minutes.

Ingredients you will need

Spinach

Sauce

Remove the toothpicks from the veal rolls and serve the rolls with the sauce.

Ingredients you will need

Roll

Sauce

Veal

Equipment you will use

Toothpicks

Wine Recommendation: Dolcetto d'Alba may taste too tart when drunk on its own, but it will shine when balanced by a tomato sauce such as the one here.

Ingredients you will need

Tomato Sauce