Spinach Stuffed Veal Roulade
Recipe and photo contributed by Amanda Heckert
Prep Time: 20 minutes Cook Time: 1 hour 20 minutes
Tender veal is a sumptuous treat any time but this version makes that to another level of elegance and this result is worthy of any celebration. It's surprisingly easy and is sure to impress.
3 tablespoons olive oil, divided
2 carrots (about 1 cup), finely diced
2 celery stalks (about 1 cup), finely diced
1 medium onion (about 1½ cups), finely diced
4 cloves garlic, minced
1 cup chopped frozen spinach, defrosted and drained well
1 tablespoon fresh marjoram or oregano, chopped
⅛ teaspoon freshly grated nutmeg
2 teaspoons kosher salt, divided
1 teaspoon freshly ground pepper, divided
1½ pounds boneless veal breast roast, trimmed and butterflied
½ cup toasted pine nuts
2 cups veal stock or low sodium chicken stock
- Heat 2 tablespoons of olive oil in a medium skillet over a high heat. Add the carrots, celery, and onion. Sauté until the vegetables are soft and slightly caramelized, 5 to 6 minutes. Add the garlic, spinach, fresh marjoram, and nutmeg and stir to combine. Cook until the garlic is fragrant, 2 to 3 minutes. Season with 1 teaspoon kosher salt, and ½ teaspoon freshly ground pepper. Set aside to cool.
- Season the veal on all sides with the remaining salt and pepper, then lay butterflied side up on a clean work surface. Spread the cooled spinach mixture in an even layer over the veal, then sprinkle with toasted pine nuts. Roll the veal, jelly roll style, into a tight log. Tie the roast with kitchen twine with about 2 inches of space in between each knot to secure the stuffing.
- Preheat oven to 375°F. Heat a 10-inch ovenproof heavy bottom skillet over high heat. Add 1 tablespoon olive oil, and sear the roulade seam-side down. When golden brown, rotate a quarter turn and repeat to sear all sides. When the roast is evenly browned add the stock to the pan.
- Transfer to the oven and roast until the internal temperature reaches 160ºF, about 1 hour. Tent with foil and let rest 10 minutes before slicing. Remove the twine with poultry shears and cut in ¾-inch slices. Drizzle remaining pan juices from the skillet over the slices before serving.