VEAL ROAST STUFFED WITH SPINACH, PANCETTA, AND FRITTATA RECIPE

Veal Roast Stuffed With Spinach, Pancetta, And Frittata Recipe image

Provided by á-170456

Number Of Ingredients 12

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1 1/2 pounds spinach leaves washed thoroughly
6 tablespoons unsalted butter
2/3 cup freshly-grated Parmigiano-Reggiano
2 extra-large eggs
2 pounds boneless veal loin butterflied, and pounded thin with a mallet
1/4 pound thinly-sliced Pancetta
1/4 cup extra-virgin olive oil
1 cup dry white wine
2 cups chicken broth plus
extra if needed
1/4 teaspoon salt
1/8 teaspoon freshly-ground black pepper

Steps:

Cook the spinach in a covered 12-inch sauté pan over high heat for 5 minutes. Remove from the pan, rinse, chop, and squeeze dry. Melt 2 tablespoons of the butter in the same pan over medium heat and add the spinach and 1/3 cup of the Parmigiano; cook 5 minutes. Cool and drain off any liquid. In a medium bowl, beat the eggs with the remaining 1/3 cup of Parmigiano. Heat a 10-inch nonstick skillet over a medium flame, add the eggs, and cook until set on both sides, about 2 minutes per side, turning once. Remove this frittata to a plate. Place the veal on a cutting board, smooth side down. Top with the Pancetta, then with the frittata, cutting the frittata as needed to cover it, and finally with the sautéed spinach. Roll lengthwise into a bundle and tie with butcher's string. Heat the olive oil and the remaining 4 tablespoons of butter in a 12-inch sauté pan over a medium-high flame. Add the veal and sear until browned on all sides, about 10 minutes, turning to cook evenly. Add the wine and cook 5 minutes. Add the broth, salt, and pepper. Reduce the heat to medium-low, cover, and cook for 1 hour, or until the veal is firm but not dry and lets out a clear juice when pierced, adding broth as needed. Discard the string, slice thinly, and serve hot, with the pan juices. This recipe yields 6 servings. Preparation Tips: Stuff the veal up to 12 hours ahead and refrigerate.