Veal Rolls Stuffed with Spinach and Gruyère

Name: Veal Rolls Stuffed with Spinach and Gruyère
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp anchovy paste; 296 milliliters ounces baby spinach leaves; 79 milliliters dry white wine; 3 Tbsps finely chopped fresh flat-leaf parsley; 355 milliliters ounces Gruyère, coarsely grated; 118 milliliters stick unsalted butter, softened; 6 veal cutlets (scallopini; preferably cut from round; no more than 1/4 inch thick; 1 1/2 pounds total)

Veal Rolls Stuffed with Spinach and Gruyère is a gluten free, primal, and fodmap friendly side dish. This recipe serves 6. One portion of this dish contains about 47g of protein, 32g of fat, and a total of 490 calories. From preparation to the plate, this recipe takes around 5 hours. Head to the store and pick up gruyère, butter, flat-leaf parsley, and a few other things to make it today.

Instructions

Mash anchovy paste into 4 tablespoons butter in a bowl until combined. Gently pound cutlets to slightly less than 1/8 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin. Pat cutlets dry and season lightly with salt and pepper, then spread 1 1/2 teaspoons anchovy butter over top of each cutlet. (You will have a little butter left over.)

Ingredients you will need

Salt And Pepper

Anchovy Paste

Anchovies

Butter

Spread

Meat

Wrap

Equipment you will use

Meat Tenderizer

Plastic Wrap

Rolling Pin

Bowl

Sprinkle 1/4 cup cheese over anchovy butter, leaving a 1/4-inch border, then arrange spinach leaves, overlapping in 1 layer, to cover cutlets. Working with 1 cutlet at a time, arrange with a short side nearest you and roll up tightly, then secure with a wooden pick.

Ingredients you will need

Spinach

Anchovies

Butter

Cheese

Roll

Put oven rack in middle position and preheat oven to 425°F.

Equipment you will use

Oven

Pat rolls dry.

Ingredients you will need

Roll

Heat 2 tablespoons butter in a 12-inch ovenproof heavy skillet over moderately high heat until foam subsides, then sauté veal, turning occasionally, until golden on all sides, about 4 minutes total.

Ingredients you will need

Butter

Veal

Equipment you will use

Frying Pan

Transfer skillet to oven and bake veal until just cooked through, about 5 minutes.

Ingredients you will need

Veal

Equipment you will use

Oven

Frying Pan

Transfer veal with tongs to a platter (reserve skillet) and keep warm, covered.

Ingredients you will need

Veal

Equipment you will use

Frying Pan

Tongs

Pour off all but 1 tablespoon fat from skillet, then add wine and deglaze skillet by boiling (on stovetop) over high heat, scraping up brown bits, until reduced by half, about 2 minutes.

Ingredients you will need

Wine

Equipment you will use

Stove

Frying Pan

Remove from heat, then add any juices accumulated on platter and swirl in remaining 2 tablespoons butter (not remaining anchovy butter). Cook over low heat until incorporated. Stir in parsley and salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Anchovies

Parsley