Veal Rolls with Spinach

Set aside three quarters of the frozen spinach, coarsely chop the remaining spinach and place in a suitable bowl with the herb cream cheese, season with salt and pepper and mix well.

Spread the veal patties out on the surface. If necessary, pat them a little bit thinner. Top each with a tiny bit of spinach filling, roll up and secure the rolls with toothpicks.

Heat the clarified butter in a frying pan. Season the veal rolls with salt and pepper and roast leisurely over medium heat for four to five minutes all around. Remove and keep warm with the lid closed.

Sauté half of the onions and the tomato puree in the drippings. Then add the port and white wine, add the meat extract and boil the sauce halfway. Add the butter and blend the sauce as finely as possible with a hand blender. Season with salt and pepper and a little sugar if necessary.

Heat the olive oil in a frying pan. Sauté the remaining onion until translucent. Add the spinach and sauté for three to four minutes. Season with salt and pepper.

Pour the resulting gravy from the veal rolls into the sauce and let it bubble up repeatedly. Cut the veal rolls in half diagonally and arrange on the spinach. Pour the sauce over them.

As a side dish, serve with fried long grain rice or potatoes.

Our tip: If you like to cook with fresh herbs

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