Veal Roll Roast Stuffed with Spinach and Ham

Veal breast, in a slice, 8 mm thick prepare by the butcher spinach fresh with little salt. As liquid is enough the residual water from the washing. Drain and cool.

Ham, chopped, onion, chopped, oil and butter (half, half) ham and onion stew until soft. Season with ground pepper and a little salt. Mixture on the meat slice form (leave an edge). Roll the meat up tightly and tie with spaghetti.

Fry in a little oil/butter in a wide pan until golden all around. Extinguish white wine. Allow to briefly bubble up, then turn down temperature. Season with salt and pepper. Cover or simmer gently for 1.5 hours. From time to time baste with gravy.

Remove creamed meat from roasting pan, rest with lid closed. Stir the cream well with the gravy, heat and season. Tie if necessary. Remove strings from the roast, cut meat into fine slices. Pour the sauce over the meat and bring to the table.

Our tip: Use young, tender spinach from the farmers’ market!

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