Title: Veal Rolls Stuffed with Spinach and Cheese
Categories: Beef Cheese Entree Check
Yield: 5 Servings

		For the spinach filling:
1/2		Onion; chopped
2	tb	Olive oil
3/4	lb	Spinach leaves, trimmed of stems
1/4	ts	Freshly grated nutmeg
1/4	ts	Dried rosemary leaves
6	oz	Goat or ricotta cheese
		For the veal:
1	lb	Veal scaloppine; pounded thi n
		Between sheets of waxpaper
		(and large pieces cut in hal f)
2	tb	Unsalted butter
1	tb	Olive oil
		About 1/2 cup all-purpose flour -- for dredging
1	c	Chicken broth
1	tb	Chopped fresh parsley

For the filling, soften the onion in the oil in a medium-size skillet. Add the spinach and 2 tablespoons water, cover and cook over moderate heat until the spinach has just wilted down, about 1 to 2 minutes. Turn the spinach into a bowl, cool sl ightly, and chop. Stir in the nutmeg, rosemary and cheese; season with salt and pepper.

For the veal, place a layer of the spinach mixture on each piece of veal and roll into a bundle, tucking in the ends as you go. Secure the end of each bundle with a wooden pick or tie with food-safe kitchen string. Heat the butter and oil in a skillet, roll the bundles in the flour to lightly coat, brown them in the hot fat, and remove to a side dish. Season with salt and pepper.

Add the broth to the skillet, raise the heat to high and stir for a moment. Return the browned bundles to the skillet, cover and simmer gently for 10 minutes, or until the veal is tenderly cooked through. Uncover, raise the heat and cook until the pan juices are syrupy, about 2 minutes longer.

Off the heat, carefully remove and discard the wooden picks or strings from each veal bundle, scatter over the parsley and serve with the pan juices spooned over.

Lisa Yockelson

The Washington Post

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