| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Main dish, Veal | 3 | Servings | |
INGREDIENTS
| 1 | Potato, mediumpeeled cut | |
| In 1 in. cubes | ||
| 1 | Garlic cloves, peeled | |
| 1/8 | c | Parmesan cheese, grated |
| 1 | Egg | |
| 1/16 | t | Nutmeg, ground |
| 3/4 | lb | Veal, thinly pounded |
| 6 | Spinach leaves, whole | |
| 3/4 | t | Olive oil |
| 1/8 | t | Salt |
INSTRUCTIONS
Cook potatoes and garlic for about 15 mins or until tender. Drain, reserving 2 tbsp of cooking water. Mashs potato, garlic and reserved cooking liquid Stir in cheese, egg, pepper and nutmeg and combine well; set aside. Preheat oven to 400 degrees. Arrange veal as sheet and layer each piece with 2 spinach leaves. Add filling onto spinach leaves. Starting at one of the long sides, roll the veal up jelly roll fashion. If desired, cover with croisant pastry to prevent filling from coming out. Place seam side down on lightly greased baking pan, brush with oil and sprinkle with salt. Roast about 1 hour or until meat is cooked through. Let stand 10 minutes before slicing. serve with baby vegetables and Champagne sauce or a salad. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 208
Calories From Fat: 70
Total Fat: 7.9g
Cholesterol: 146.7mg
Sodium: 489.2mg
Potassium: 667.3mg
Carbohydrates: 4.1g
Fiber: 2.7g
Sugar: <1g
Protein: 30.2g