Involtini di vitella al latte Veal Rolls Cooked in Milk Ingredients (serves 4) • 8 slices of veal • 4 thick slices of ham • 500 g spinach with the thick part of the stalk removed • 400 ml milk
• 20 g unsalted butter & 20g olive oil • flour • 2 garlic cloves • a pinch of nutmeg • fresh sage and rosemary
Wash the spinach, put it in a pot with the lid on and cook it gently until it loses its volume. Let it cool then chop it. Flatten the veal with a meat mullet then salt it and add half a slice of ham and the spinach. Roll the veal slices and secure with a toothpick or kitchen string. Toss in flour. In a pan, heat the butter & olive oil with the crushed cloves of garlic then brown the rolls of veal and add the hot milk and nutmeg. When the milk starts to boil, cover add the chopped sage and rosemary and cook for about 15 minutes. When cooked, take the toothpicks out and put the rolls on a serving dish. Then pass the sauce through a fine strainer and pour it on the rolls. Serve immediately.