| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Veal, Main dish |
3 |
Servings |
INGREDIENTS
| 1 |
|
Potato, medium,peeled, cut |
|
|
In 1 in. cubes |
| 1 |
|
Garlic cloves, peeled |
| 1/8 |
c |
Parmesan cheese, grated |
| 1 |
md |
Egg |
| 1/16 |
ts |
Nutmeg, ground |
| 3/4 |
lb |
Veal, thinly pounded |
| 6 |
|
Spinach leaves, whole |
| 3/4 |
ts |
Olive oil |
| 1/8 |
ts |
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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