Veal roulades on spinach bed
easy
50 mins
50 mins
Ingredients
- 4 Stem(s) Parsley
- 2 Onions
- 1/2 Sweet pepper
- 5 TABLESPOONS Oil
- 150 g Feta cheese
- 4 discs Veal roulades (à approx. 175 g)
- 8 discs Parma ham
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 150 ml Vegetable broth
- 1 kg leaf spinach
- 1 Garlic clove
- 100 ml dry white wine
- 7-10 Tbsp grated nutmeg
- 7-10 Tbsp Cling film
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Wash parsley, shake dry, pluck leaves from the stalks and chop. Peel and chop 1 onion. Clean, wash and chop the pepper. Heat 1 tablespoon of oil in a frying pan. Fry the onion and the bell pepper for 4-5 minutes, turning them and put them in a bowl. Crumble the cheese. Add cheese and parsley to the vegetable mixture, knead everything
- 2
Dab meat dry, halve slices crosswise. Beat the slices of meat one after the other between 2 layers of foil until flatter. Cover meat with 1 slice of ham and spread with 1 tablespoon of cheese mixture. Fold in the long sides, roll up the roulades and tie them with kitchen string
- 3
Heat 2 tablespoons of oil in a frying pan. Fry the roulades for 5-6 minutes while turning them brown, season with salt and pepper. Add stock, cover and stew for about 30 minutes
- 4
Spinach clean, wash, pluck smaller. Peel and chop the garlic and 1 onion. Heat 2 tablespoons of oil in a large pot. Fry onion and garlic until transparent, turning them over. Add the spinach and wine and fry for 4-5 minutes, turning until the spinach has completely collapsed. Season spinach with salt, pepper and nutmeg. Arrange roulades, braised beef stock and spinach
Nutrition Facts
500 kcal
5 g
26 g
54 g
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