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
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.
The Washington Post
NOTES : (5 servings)
Greens and cheese (either tangy goat or subtle, soft
ricotta) are rolled with thin slices of veal to become
handy bundles for skillet cooking. With the veal, serve
rice accented with freshly grated lemon peel, and split,
buttered rolls sprinkled wi th chopped herbs or sesame
From R. Crockett