Spinach-Stuffed Veal Rolls in Tarragon Tomato Sauce

SPINACH-STUFFED VEAL ROLLS IN TARRAGON TOMATO SAUCE

INGREDIENTS:

2 POUNDS FRESH SPINACH, STEMMED AND WASHED
6 TABLESPOONS UNSALTED BUTTER
2 MEDIUM SHALLOTS, FINELY CHOPPED
2 MEDIUM GARLIC CLOVES, MINCED
10 OUNCES MUSHROOMS, FINELY CHOPPED
SALT AND FRESHLY GROUND PEPPE
1/2 POUND GROUND PORK
1 CUP FRESH BREAD CRUMBS
1 LARGE EGG
1 LARGE EGG YOLK
2 TBS FRESHLY GRATED PARMESAN CHEESE
1/8 TSP GROUND NUTMEG
12 VEAL SCALLOPINES (2 1/4 POUNDS)
1 MEDIUM ONION, FINELY CHOPPED
1 35 OUNCE CAN PEELED TOMATOES, COARSELY CHOPPED WITH JUICE
3/4 CUP DRY WHITE WINE
1 1/2 TBS FRESH TARRAGON, COARSLEY CHOPPED, OR 1/2 TSP DRIED PLUS
ADDITIONAL SPRIGS FOR GARNISH.
1 TSP. FINELY GRATED ORANGE ZEST

DIRECTIONS:

1. IN A LARGE SAUCEPAN, PLACE THE SPINACH WITH THE WATER THAT CLINGS TO IT. COOK OVER MODERATELY HIGH HEAT JUST UNTIL WILTED, 4 TO 5 MIN. DRAIN WELL. COARSLEY CHOP THE SPINACH AND TRANSFER TO A MEDIUM BOWL.
2. HEAT 2 TABLESPOONS OF BUTTER IN A MEDIUM NONSTICK SKILLET. ADD THE SHALLOTS AND HALF THE GARLIC AND COOK OVER MODERATE HEAT UNTIL FRAGRANT, 1 TO 2 MIN. ADD THE MUSHROOM S AND COOK, STIRRING OCCASIONALL, UNTIL THEY BEGIN TO BROWN, ABOUT 10 MIN. SEASON WITH SALT AND PEPPER AND LET COOL.
3. ADD THE MUSHROOM MIXTURE TO THE SPINACH ALONG WITH THE PORK, BREAD CRUMBS, EGG, EGG YOLK, PARMESAN CHEESE, AND NUTMEG. MIX WELL
4. SPREAD 6 OF THE SCALLOPINE ON A WORK SURFACE AND SEASON WITH SALT AND PEPPER. DIVIDE HALF THE STUFFING EVENLY AMONG THE SCALLOPINE, SPREAD THE STUFFING ON THE NARROW END OF THE VEAL. STARTING AT THE NARROW END, ROLL UP THE SCALLOPINE IN AN EVEN CYLINDER AND TIE UP EACH END OF THE ROLL WITH KITCHEN STRING. REPEAT WITH THE REMAINING VEAL AND STUFFING. SEASON THE ROLLS WITH SALT AND PEPPER.

5. HEAT THE REMAINING 4 TBS. OF BUTTER IN AN ENAMELED CAST IRON CASSEROLE.ADD 6 VEAL ROLLS AND COOK OVER MODERATELY HIGH HEAT UNTIL BROWNED, ABOUT 10 MIN. TRANSFER TO A PLATE AND REPEAT WITH THE REMAINING ROLLS.
6. ADD THE ONION AND THE REMAINING GARLIC TO THE CASSEROLE, COOK OVER MODERATE HEAT , STIRRING, UNTIL SOFTENED, ABOUT 5 MIN. ADD THE TOMATOES, WHITE WINE, DRIED TARRAGON (IF USING) AND ORANGE ZEST.BRING TO A BOIL OVER MODERATELY HIGH HEAT AND COOK UNTIL SLIGHTLY THICKENED, ABOUT 10 MIN. SEASON WITH SALT AND PEPPER. RETURN THE VEAL ROLLS TO THE CASSEROLE, COVER AND SIMMER OVER LOW HEAT UNTIL TENDER, ABOUT 25 MIN.
7. CUT OFF AND DISCARD THE STRINGS FROM THE VEAL ROLLS. STIR THE FRESH CHOPPED TARRAGON INTO THE SAUCE AND GARNISH WITH FRESH TARRAGON.