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Recipe Stuffed Roast At Reggio Emilia


Stuffed Roast At Reggio Emilia

Recipe yeld 4 servings

Ingredients

800 G Breast Of Veal (sliced €‹â€‹800 G)
500 G Spinach
100 G Bacon
2 Eggs
60 G Grated Reggiano Parmesan Cheese
60 G Butter
10 Cl Olive Oil
1 / 2 Cup Dry White Wine
20 Cl Broth
Rooms
Pepper

Amount Per Serving Calories: 790


Method

Wash the spinach thoroughly, cook in a saucepan with the only water left from washing through the leaves and a pinch of salt for 20 minutes, then drain, squeeze them well and let them fry in a pan with a knob of melted butter, remove them from fire and sprinkle with three tablespoons of grated Grana.
In a bowl beat the eggs with salt, pepper and the rest of the grain, pour the mixture into a pan greased with butter and cook a couple of minutes on each side, so you get a large, thin pancake.
Lay the steak on the work surface, flatten and cover well with a meat mallet, in order, with the sliced ​​bacon, spinach and the omelet.
Roll up the steak on itself, cucitene edges with needle and thread and wrap the roll got in the net.
Put the roast in a pan with oil and remaining butter and brown evenly over high heat for 5-6 minutes, so that it colors well, moisten with the wine and let it consume almost full, sprinkle the meat with salt and pepper, cover the pan, lower the heat to low and simmer for 1 hour, taking care to add the hot stock a little at a time and turning over the roast occasionally.
At the end, deprived of the roll and wire mesh, cut it into slices, spread them on individual plates, moisten with cooking juices and serve immediately, garnishing the dish with fresh vegetables to taste.

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