Involtini Stuffed with Spinach
Nutritional values
(Percentage of daily recommendation)
| Calorie | 962 cal. | (46 %) | ||
| Protein | 111 g | (113 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 301.7 μg | (503 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1.5 mg | (136 %) | ||
| Niacin | 56.4 mg | (470 %) | ||
| Vitamin B₆ | 2.1 mg | (150 %) | ||
| Folate | 181 μg | (60 %) | ||
| Pantothenic acid | 4.6 mg | (77 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 6.5 μg | (217 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 2,246 mg | (56 %) | ||
| Calcium | 216 mg | (22 %) | ||
| Magnesium | 192 mg | (64 %) | ||
| Iron | 14.6 mg | (97 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 13.4 mg | (168 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 764 mg | |||
| Cholesterol | 274 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 300 grams Spinach
- salt
- freshly ground peppers
- 8 small Veal cutlets (each about 70 grams, thinly sliced)
- 3 Tbsps olive oil
- 4 tsps grainy Mustard
- 2 garlic cloves
- 125 grams Mozzarella (1 ball)
- 2 Tbsps Pastry flour
- 2 Tbsps butter
- 400 grams Veal stock (from a jar)
- 400 grams Tagliatelle
- 2 Tomatoes
- parsley (for garnishing)
Preparation steps
Rinse spinach, place dripping wet in a little boiling water and blanch briefly. Drain and rinse in a colander in cold water, drain well.
Brush veal cutlets with about 2 tablespoons of oil and flatten between 2 layers of plastic wrap. Spread cutelts with about 1 teaspoon of mustard.
Peel garlic and chop finely. Drain mozzarella and dice. Squeeze spinach and chop coarsely, spread spinach on cutlets. Sprinkle with mozzarella and garlic and season with salt and pepper. Roll up and thread on wooden skewers. coat with flour.
Heat butter and remaining olive oil in a pan and cook rolls on high heat until golden on all sides. Add broth and simmer, covered, for about 20 minutes on low heat.
Cook pasta in boiling salted water until al dente.
Rinse tomatoes and cut into wedges.
Arrange rolls and pasta on plates and garnish with tomatoes and parsley. Serve.
