Spinach-Stuffed Veal Rolls in Tarragon Tomato Sauce

Tender veal scallopine are rolled around a savory filling of spinach, mushrooms, ground pork and Parmesan, then gently braised in a tomato and white wine sauce scented with tarragon and orange zest. The sliced rolls make an especially attractive presentation with their colorful spinach filling and rich tomato sauce.

Spinach-Stuffed Veal Rolls

Servings: 6
Prep Time: About 45 minutes
Cook Time: About 1 hour 10 minutes

Ingredients:

• 2 pounds fresh spinach, stemmed and washed
• 6 tablespoons unsalted butter, divided
• 2 medium shallots, finely chopped
• 2 medium garlic cloves, minced and divided
• 10 ounces mushrooms, finely chopped
• Salt, to taste
• Freshly ground black pepper, to taste
• ½ pound ground pork
• 1 cup fresh bread crumbs
• 1 large egg
• 1 large egg yolk
• 2 tablespoons freshly grated Parmesan cheese
• ⅛ teaspoon ground nutmeg
• 12 veal scallopine (about 2¼ pounds)
• 1 medium onion, finely chopped
• 1 (35-ounce) can peeled tomatoes, coarsely chopped with their juice
• ¾ cup dry white wine
• 1½ tablespoons coarsely chopped fresh tarragon, or ½ teaspoon dried tarragon
• Additional fresh tarragon sprigs, for garnish
• 1 teaspoon finely grated orange zest

Instructions:

1. Place the spinach in a large saucepan with the water that clings to the leaves. Cook over moderately high heat just until wilted, about 4–5 minutes. Drain well, coarsely chop and transfer to a medium bowl.
2. Melt 2 tablespoons butter in a medium nonstick skillet. Add the shallots and half of the garlic and cook over moderate heat until fragrant, 1–2 minutes.
3. Add the mushrooms and cook, stirring occasionally, until they begin to brown, about 10 minutes. Season with salt and pepper and let cool.
4. Add the mushroom mixture to the spinach along with the ground pork, bread crumbs, egg, egg yolk, Parmesan and nutmeg. Mix thoroughly.
5. Arrange 6 veal scallopine on a work surface and season with salt and pepper. Divide half of the filling among them, placing the filling toward the narrow end of each piece.
6. Starting at the narrow end, roll each scallopine into an even cylinder. Tie each end securely with kitchen string. Repeat with the remaining veal and filling. Season the rolls with salt and pepper.
7. Melt the remaining 4 tablespoons butter in an enameled cast-iron casserole. Add 6 veal rolls and cook over moderately high heat until browned, about 10 minutes. Transfer to a plate and repeat with the remaining rolls.
8. Add the onion and remaining garlic to the casserole. Cook over moderate heat, stirring, until softened, about 5 minutes.
9. Add the tomatoes and their juice, white wine, dried tarragon if using, and orange zest. Bring to a boil over moderately high heat and cook until slightly thickened, about 10 minutes. Season with salt and pepper.
10. Return the veal rolls to the casserole. Cover and simmer over low heat until tender and the filling is cooked through, about 25 minutes.
11. Remove the rolls and cut off and discard the kitchen strings.
12. If using fresh tarragon, stir the chopped tarragon into the tomato sauce.
13. Serve the veal rolls with the sauce and garnish with fresh tarragon sprigs.

Tip: For an attractive presentation, slice a few of the veal rolls diagonally before serving so the spinach and mushroom filling is visible.

Source: Unknown