Stuffed Veal Rolls
Trim spinach, rinse, place dripping wet in a little boiling water and blanch. Rinse in a colander and drain.
Brush the veal with about 2 tablespoons oil and pound uniformly thin between 2 layers of cling film. Season the veal with salt and pepper and top with prosciutto.
Peel garlic and chop finely. Express the spinach, arrange on the veal, garnish with garlic and season with salt and pepper. Roll veal and secure with wooden skewers, then roll in flour.
Heat butter and remaining olive oil and cook the rolls over high heat on all sides. Pour in broth, cover and simmer for 20 minutes at low heat. Serve with noodles.