Roast Veal
This delicious Roast Veal Stuffed with Spinach and Ham is a classic from the Italian cuisine. Make it with our step-by-step recipe and serve it for sunday dinners or on special occasions. The best part is that you don’t need an oven to make it!
Ingredients
- 800 gr (1.8 lb) boneless veal
- 100 gr ham slices (4-5 slices)
- 3 large eggs
- 150 gr fresh spinach (about 5 cups, not packed.)
- 1 small carrot (finely chopped)
- 1 small onion (finely chopped)
- 1 celery stick (finely chopped)
- 50 gr (1/3 cup) olive oil, EVOO
- 500 ml (2 1/3 cup) meat stock
- 150 ml (2/3 cup) white wine
- A bunch of fresh herbs (thyme, rosemary, parsley)
- Salt and pepper
Instructions
- 1
Add the fresh herbs in a bowl along with the eggs, season with salt and pepper then whisk for one minute.
- 2
Heat a tablespoon of oil in a large non-stick frying pan over low heat, add the eggs and cover, cook for about 3-4 minutes then flip over and cook for another 3 minutes.
- 3
Place the frittata on a plate and set aside.
- 4
Cook the spinach on water with a pinch of salt. Drain them and squeeze them very well until no liquid comes from. Roughly chop the spinach and set aside.
- 5
Rinse the meat thoroughly, pat dry it perfectly. Place it on a countertop and season with salt and pepper.
- 6
Place the frittata over the meat, then the ham slices and finally the spinach, distributing everything very well.
- 7
Roll up the meat and tie perfectly with kitchen twine. Place some sprigs of rosemary between the threads to add an extra flavor.
- 8
Heat the remaining oil in a large saucepan and lightly fry the meat for about 15 minutes turning it from time to time to brown all sides.
- 9
Add the chopped vegetables and sauté until tender (about 5 minutes).
- 10
Pour the wine and mix, let the alcohol evaporate completely.
- 11
Add the meat stock and bring to a boil. Lower the heat to a minimum and cook for 2 hours, occasionally bathing the meat with the juice. Turn the roll over halfway through the cooking time so it cooks evenly.
- 12
Once cooked, put the roll on a plate, cover with foil and let it cool completely.
- 13
Before serving, cut it into slices and warm it briefly in the microwave. Serve with the cooking sauce.
Cook it from the original
This recipe comes from maricruzavalos.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on maricruzavalos.com