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Spinach-Stuffed Veal Rolls

Name: Spinach-Stuffed Veal Rolls
Total time: 1 h 49 min
Yield: 4 servings (2 rolls each)
Cuisine: Italian
Ingredients: 500 g spinach leaves, trimmed; 4 tbsp olive oil, divided, plus extra if needed; 50 g walnuts, chopped; 30 g Parmesan cheese, freshly grated; 1 pinch nutmeg, freshly grated; 8 cloves garlic, finely chopped, half for the stuffing and half for the sauce; 8 veal cutlets, about 625 g in total; salt, to taste; black pepper, to taste; 1 onion, thinly sliced; 1 carrot, thinly sliced; 2 stalks celery, thinly sliced; 240 ml dry white wine; 240 ml chicken stock

Thin veal cutlets are filled with a walnut, Parmesan and garlic spinach stuffing, rolled, browned and simmered in white wine and stock with vegetables. They taste even better the next day.

Yield4 servings (2 rolls each)
Hands-on1 h
Total1 h 49 min
Difficulty

Ingredients

Stuffing

500 gspinach leaves, trimmed
4 tbspolive oil, divided, plus extra if needed
50 gwalnuts, chopped
30 gParmesan cheese, freshly grated
1 pinchnutmeg, freshly grated
8 clovesgarlic, finely chopped, half for the stuffing and half for the sauce

Veal

8veal cutlets, about 625 g in total
to tastesalt
to tasteblack pepper

Sauce

1onion, thinly sliced
1carrot, thinly sliced
2 stalkscelery, thinly sliced
240 mldry white wine
240 mlchicken stock

Contains

Dairy
Tree nuts
Walnut
Celery
Sulfites
Olive
Grapes
Onion family (any)
Onion
Garlic
Spinach
Carrot
Black and white pepper
Nutmeg
All mammal meat (alpha-gal)
Beef and veal
Poultry and birds (any)
Chicken
Histamine (aged and fermented foods)
Tyramine
Alcohol

Taste

Sour / bright
Salty
Umami / savory
Bitter
Richness / fat
Herbal / fresh
Aromatic spice

Texture

Tender-braised

Equipment

Stovetop

Season

Any season

Occasion

Weekend project
Entertaining

Effort

45–90 min active
1–3 hours total
Difficulty 3
Make-ahead friendly

Nutrition

Calories: moderate
Protein: high
Carbs: low
Fat: high
Fiber: moderate
Sodium: moderate

Budget

Budget: high

What it costs to shop for

Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.

Method

The method is for members

The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.

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