Veal Roulade Stuffed with Spinach

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Veal Roulade Stuffed with Spinach
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h.
Ready in

Ingredients

for
4
Ingredients
400 grams Spinach
1 handful baby Sorrel
salt
250 grams Pumpkin (such as Muscat)
1 shallot
1 garlic
2 tablespoons butter
250 grams Ricotta cheese
2 egg yolks
freshly ground peppers
1 kilogram Veal shank (shoulder fillet)
60 grams ham
2 tablespoons vegetable oil
How healthy are the main ingredients?
SpinachPumpkinRicotta cheesehamsaltshallot

Preparation steps

1.

Rinse and dry spinach and sorrel. Set some sorrel leaves aside, blanch the rest briefly with spinach in boiling in salted water. Squeeze and chop finely. Cut pumpkin pulp into cubes. Peel shallot and garlic, chop finely. Heat butter in a pan and saute shallot, garlic and pumpkin for 3-4 minutes. Add spinach and cool slightly. Mix with ricotta and egg yolks and season with salt and pepper.

2.
Preheat the oven to 160 ° C upper and lower heat.
3.

Rinse meat and pat dry. Cut  to make a flat roll and spread on work surface. Top with ham slices and spinach mixture. Roll up and tie with kitchen string. Season with salt and pepper. Heat oil in a pan and sear roulade on all sides. Remove from pan and place into a baking dish lined with reserved sorrel. Pour a little water and bake in preheated oven at 160°C (approximately 325°F) for about 1 hour. Turn meat occcasionally and baste with juices. 

4.

Remove from oven, remove kitchen string, slice and serve.