Stuffed Veal Roast Quick and easy recipe

Stuffed veal roast: I had never prepared the roast, I thought it was too complicated and I ate it only if prepared by my mother, but I think that for the first time it came really good, the sauce was fantastic and the cooking was perfect. Maybe it's not really a quick recipe for an hour and a half to prepare and cook, but it's very simple! Try it!

Ingredients for 2 people

• 1 roll of veal or beef of 300 gr
• 2 eggs
• 200 gr of spinach
• 1 carrot, 1 celery stick and 1/2 onion
• 6 tablespoons of extra virgin olive oil
• 1 glass of white wine
• a sprig of rosemary or spices for roasts (I used "Selection of flavors for Cannamela roasts")

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How to make Stuffed veal roast

Wash the spinach and put them in a pan with a drizzle of salt oil and cover the pan with the lid, let it cook for 7-8 minutes, then prepare a thin omelette with 2 beaten eggs and a pinch of salt.

Squeeze the spinach well and set aside, roll out the veal roll, lay the omelette and spinach on the inside (a slice of mortadella would also be good if you want)

HOW TO BIND ROAST. The meat must be tied so that it remains compact during cooking: pass the kitchen cotton around the veal roll lengthwise and tie a knot at one end (photo 1), repeat the operation by passing the thread under and above the roll, always closing with a knot (photo 2), now pass the thread transversely with respect to the threads already closed, thus creating a net. Secure the thread at the end by closing with a knot (photo 3).

Prepare a sauce with 1 carrot, half an onion and 1 celery stalk cut into very small cubes, put everything in a large pan and add 5-6 tablespoons of extra virgin olive oil, fry for a few moments; put the veal roll in the pan and cook each side for a couple of minutes so that the meat juices do not come out during cooking.

Now add a glass of white wine and let it evaporate, then add a glass of water and lower the heat, cover the pan with the lid and let it cook for about an hour, turning the side often for uniform cooking. When cooked, the sauce will be reduced and the roast ready. Slice the stuffed veal roast, separately pass the cooking juices in a colander, and press the sauce with a spoon to create a cream, add the sauce to the slices of roast and serve. And your Stuffed Veal Roast is ready.

What wine to pair with: Rossese di Dolceacqua, Alto Adige Pinot Nero.

For the wine pairing I consulted the site www.bodegasdevino.org