How To Make Caper-Stuffed Veal with Tomato Spinach Sauce
This stuffed veal comes with a medley of lemony and salty flavors from the capers and anchovies, then simmered in a rich spinach sauce for a tasteful meal!
Serves:
Ingredients
- ¼cupcapers,drained
- 2tbspfresh parsley,chopped
- cupdry bread crumbs
- ½tspanchovy paste
- 4tbspolive oil
- 8veal scaloppine,(about 1½ lbs in all)
- salt
- fresh ground black pepper
- 1tbspbutter
- ½cupred wine
- 1½cuptomatoes in thick puree,(one 15 oz can), canned, crushed
- 10ozspinach
Instructions
-
In a small bowl, combine the capers, parsley, bread crumbs, anchovy paste and 2 tablespoons of the olive oil.
-
Put the veal on a work surface and sprinkle ⅛ teaspoon of salt and ⅛ teaspoon of pepper over the meat.
-
Put some of the stuffing near the bottom of each piece of veal. Roll the veal up loosely, enclosing the stuffing, and secure each piece with a toothpick.
-
In a large deep frying pan, heat the remaining 2 tablespoons oil and the butter over moderate heat. Add the veal rolls to the pan and brown, in batches if necessary, for about 3 minutes. Remove.
-
Reduce the heat to moderately low. Add the wine to the pan and cook, stirring to dislodge any brown bits that cling to the bottom of the pan.
-
Stir in the tomatoes, ½ teaspoon of salt and ¼ teaspoon of pepper. Bring to a simmer.
-
Return the veal to the pan. Cover and continue to simmer, turning the rolls once, for about 25 minutes, until tender. Remove the veal from the pan.
-
Add the spinach to the sauce and simmer for about 3 minutes, until the spinach wilts and the sauce thickens.
-
Remove the toothpicks from the veal rolls.
-
Serve the rolls with the sauce, and enjoy!
Nutrition
- Calories: 529.54kcal
- Fat: 32.30g
- Saturated Fat: 10.13g
- Trans Fat: 0.12g
- Monounsaturated Fat: 16.49g
- Polyunsaturated Fat: 2.83g
- Carbohydrates: 6.85g
- Fiber: 2.88g
- Sugar: 2.01g
- Protein: 46.99g
- Cholesterol: 194.03mg
- Sodium: 958.64mg
- Calcium: 126.10mg
- Potassium: 1313.82mg
- Iron: 4.57mg
- Vitamin A: 389.14µg
- Vitamin C: 30.47mg
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!