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Betty Bossi Koch-Center
kochen@bettybossi.ch
Spinach filling
Involtini
Sauce
To gratinate
Utensils
One ovenproof dish (holding approx. 2 l), greased.
How it's done
Spinach filling
Heat the oil in a non-stick frying pan, sauté the onion and garlic for approx. 2 mins., gradually add the spinach, cook until all the liquid has evaporated, season. Allow the spinach to cool a little, chop finely, stir in the parmesan.
Involtini
Season the veal steaks, top with the ham. Spread 2 tbsp of filling on top, roll up the steaks and secure each one with a toothpick. Over a medium heat, fry the involtini in hot oil on all sides for approx. 4 mins. per batch.
Sauce
Heat the oil in a pan. Sauté the onion and garlic, add the tomatoes and water, season. Simmer the sauce over a medium heat for approx. 20 mins., stirring occasionally.
To gratinate
Spoon a little sauce into the prepared dish, add the involtini, spread the remaining sauce around the involtini, sprinkle with cheese.
Bake for approx. 20 mins. in the centre of an oven preheated to 180°C. Garnish with basil.
| Serve with: | Gnocchi |
|---|
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