Ingredients
Equipment
Method
- Heat a tablespoon of olive oil in a skillet over medium heat and add fresh spinach to wilt.
- Drain excess liquid from the spinach, chop finely, and mix with grated Parmesan, salt, and pepper.
- Pound veal slices thinner and place a slice of speck and a spoonful of the spinach mixture on each slice.
- Roll veal tightly around the filling and secure with kitchen string or toothpicks.
- Heat another tablespoon of olive oil in the skillet and brown the rolls on all sides.
- Sauté chopped onions in the same skillet until translucent, then add minced garlic and cook for another minute.
- Stir in tomato paste, canned tomatoes, and oregano, then simmer the sauce for 15 minutes.
- Preheat the oven to 350°F (180°C). Arrange the browned rolls in a baking dish, pour the sauce over them, cover with foil, and bake for 45 minutes.
- Remove strings or toothpicks from the rolls, garnish with fresh basil, and serve.
Nutrition
Calories: 350kcalCarbohydrates: 15gProtein: 30gFat: 18gSaturated Fat: 7gCholesterol: 60mgSodium: 600mgPotassium: 700mgFiber: 4gSugar: 5gVitamin A: 2500IUVitamin C: 15mgCalcium: 250mgIron: 3mg
Notes
To enhance flavor, sprinkle grated Parmesan on top of the sauce before baking. Leftovers can be stored in an airtight container for up to three days or frozen for up to two months. Pair with mashed potatoes, roasted vegetables, or buttered noodles for a complete meal.
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