Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Veal scaloppine

  2. 1/4 cup 10g / 0.4oz Chopped flat-leaf parsley Salt - to taste Freshly-ground black pepper - to taste

  3. 1 lb 454g / 16oz Smoked fresh mozzarella - thinly sliced

  4. 1 Roasted red peppers - (16 to 18 oz) - drained, sliced

  5. 1/3 lb 151g / 5 1/3oz Pancetta - sliced like Thin-cut bacon at deli counter

  6. 2 tablespoons 30ml Extra-virgin olive oil - plus Some for drizzling

  7. 1 Garlic clove - cracked

  8. 1 Bag baby spinach - (10 oz)

  9. 1/4 cup 59ml White wine or dry vermouth - (to 1/3)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Arrange scaloppine on waxed paper or plastic. Sprinkle veal with parsley, salt and pepper. Place a thin layer of cheese and a few slices of roasted pepper on each scaloppine. Roll veal and wrap each roll with a slice of pancetta. Secure with toothpicks. Fry veal rolls in a thin layer of extra-virgin olive oil, 2 turns of the pan, until golden all over and pancetta is crisp, 5 or 6 minutes. Remove from pan to warm platter. Return skillet to heat. Add a drizzle of oil and cracked garlic. Wilt spinach in pan, add a touch of wine or vermouth to lift drippings and combine them with greens. Using tongs, place a bed of spinach on each dinner plate and top with veal rolls. Serve immediately. This recipe yields 4 servings.


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