Veal involtini with spinach

Veal involtini with spinach

Total: 1 hr 5 Min. | Active: 45 Min.
gluten-free, Low Carb
Nutritional value / people: 358 kcal
, Fat: 14 g
, Carbohydrate: 9 g
, Protein: 45 g

Ingredients

4 people

Hint:

The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Spinach filling

½tbsp olive oil
1 onion, finely chopped
1 garlic clove, pressed
400g leaf spinach, roughly chopped
¼tsp salt
a little pepper
60g grated Parmesan

Involtini

8 thin veal cutlets (approx. 60 g each), pounded flat
½tsp salt
a little pepper
4slices ham, halved
½tbsp olive oil

Sauce

a little olive oil
1 onion, finely chopped
1 garlic clove, pressed
1tin chopped tomatoes
½dl water
½tsp salt
a little pepper

To gratinate

20g grated Parmesan
½bunch basil
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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.

Good to know
Serve with: Gnocchi

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