Chopped spinach mixed with Pecorino Romano and paper-thin prosciutto slices fills tender veal scallopini in this classic Italian preparation. The veal rolls are then simmered in a rich tomato sauce until tender. Though my husband and I don’t eat much meat at home, this is a dish I return to often because it reheats beautifully and can be prepared ahead for gatherings or family celebrations.

I use frozen spinach for convenience; it only needs to be thawed and well drained before combining with the cheese. The prosciutto contributes flavor and helps keep the spinach filling from slipping through any thin spots in the veal.

Feel free to use your favorite jarred tomato sauce, but below I share a quick homemade sauce I rely on for recipes like this. This dish pairs well with polenta, mashed potatoes, or pasta, plus a green vegetable. You can assemble the rolls, brown them, and refrigerate them in the sauce to bake later, or cook them completely, cool, and refrigerate overnight.

To reheat, bring the rolls to room temperature and warm in a preheated 350°F oven for about 20 minutes. If veal slices vary in thickness, use a meat mallet to pound them to an even thickness so they cook evenly and remain tender.

Alternatively, cook the finished dish on the stovetop in a heavy pan, simmering for a similar amount of time until the meat is very tender.

Buon appetito!
Deborah Mele

Spinach and Prosciutto Stuffed Veal Rolls

Yield:
Serves 4

Prep Time:
15 minutes

Cook Time:
1 hour 15 minutes

Total Time:
1 hour 30 minutes

Ingredients

8 thin slices veal scallopini
8 thin slices prosciutto
2 cups cooked, chopped spinach (well drained)
1/3 cup grated Pecorino Romano cheese
Salt and pepper, to taste
8 tablespoons olive oil, divided

For the Sauce:

2 tablespoons extra-virgin olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1 (28-ounce) can crushed tomatoes
2 tablespoons finely chopped fresh parsley
1/2 teaspoon dried oregano
3 tablespoons finely chopped fresh basil
Salt and pepper, to taste

Instructions

If needed, use a meat mallet to even out the thickness of the veal scallopini.
Squeeze as much liquid as possible from the thawed spinach using your hands or a nut milk bag, then transfer to a bowl.
Stir the Pecorino Romano and two tablespoons of olive oil into the spinach. Season with salt and pepper.
Lay a slice of veal flat, top with a slice of prosciutto (trim or fold as necessary), and spread an equal portion of the spinach mixture over the veal.
Roll the veal tightly from the narrow end and secure with two toothpicks or kitchen twine. Place the rolls on a plate and refrigerate until ready to cook.
For the sauce: heat 2 tablespoons olive oil in a heavy saucepan over medium heat until shimmering. Add the onion and cook, stirring, until translucent, about 7–8 minutes. Add the garlic and cook 1–2 minutes until fragrant.
Stir in the crushed tomatoes, parsley, oregano, basil, salt, and pepper. Bring to a boil, then reduce heat and simmer, covered, for about 20 minutes.
Preheat the oven to 350°F (175°C). In a frying pan, heat the remaining olive oil over medium heat until hot. Brown the veal rolls on all sides, turning as needed to develop color.
Spoon a layer of sauce into the bottom of an ovenproof casserole that will hold all the rolls. Arrange the browned veal rolls side by side and cover with the remaining sauce.
Cover the casserole and bake until the veal is very tender, about 45 minutes. Alternatively, simmer covered on the stovetop for a similar time until tender.
Remove toothpicks or twine and serve the veal rolls warm, spooning sauce over each portion.

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