Vitello Ripieno con Spinaci
Veal Stuffed with Spinach

This rather impressive dish is actually quite easy to prepare, and
once it goes on the stove requires very little attention. We prefer
using the breast of veal because it is a moister and more succulent
cut, but if you prefer a leaner cut, you can use the shoulder
instead.


10 ounces fresh spinach
2 pounds boned veal breast (if you purchase the breast bone-in, it
should weigh about 4 pounds)
4 large garlic cloves, peeled
2 tablespoons butter
1 tablespoon extra virgin olive oil
Salt
Freshly ground black pepper
1/3 cup dry white wine
1 cup coarsely chopped peeled fresh, ripe tomatoes, or 1 cup coarsely
chopped canned whole peeled tomatoes with their juice


Remove any large, thick stems from the spinach and rinse the leaves in
cold water. Put the spinach in a pot with just the water that clings
to the leaves and sprinkle with salt. Cover and cook over medium-high
heat until all the spinach is wilted. Drain in a colander and press
with a large spoon to remove as much water as possible.

Lay the veal flat and trim the excess fat (do not remove all of it, or
the roast will be too dry when done). Spread the spinach over the veal
and add the garlic cloves evenly spaced apart. Roll up the veal jelly-
roll fashion and tie it securely with kitchen twine.

Put the butter and olive oil in a heavy braising pan that will hold
the veal comfortably and place it over high heat. When the olive oil
and butter are hot, put in the veal and brown it well on all sides.
Season with salt and pepper, then add the wine. Allow the wine to
bubble for 1 to 2 minutes to evaporate the alcohol and use a wooden
spoon to loosen the bits stuck to the bottom of the pan.

Add the tomatoes. When they begin to bubble, lower the heat so that
the contents of the pan cook at a gentle but steady simmer. Cover the
pan with the lid slightly askew and cook until the meat is tender when
pierced with a fork, about 1 and 1/2 to 2 hours. Turn the meat from
time to time and add a little water to the pan if all the liquid
evaporates before the veal is done.

When ready to serve, cut the veal in slices about 1/2 inch thick and
remove the twine. If the sauce in the pan needs to be reduced, raise
the heat and cook until it is thick enough to coat a spoon. Arrange
the veal slices on a platter and pour the hot sauce over them. Serve
at once. Serves 4 - 6.



"Adriana's Italian Gourmet Cookies"

If you would like more of our Italian and Sicilian recipes straight
from Italy be sure to visit CookiesFromItaly.com

Ciao-Ciao!
Adriana

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