This dish can be prepared the day before.
Ingredients:
1 veal flank
2 eggs
1 bag of washed spinach, cooked and squeezed by hand
4 or 5 slices of Italian mortadella
1/4 cup olive oil
Salt, pepper, garlic, carrot, celery, onion, sage, marjoram, parsley
White wine
2 eggs
1 bag of washed spinach, cooked and squeezed by hand
4 or 5 slices of Italian mortadella
1/4 cup olive oil
Salt, pepper, garlic, carrot, celery, onion, sage, marjoram, parsley
White wine
Preparation:
Butterfly the veal flank, without dividing it fully.
Place over it a thin 2-egg omelette made with the cooked spinach. Make it large enough to cover most of the meat
Place the mortadella over the omelette.
Roll the whole like a log and tie with kitchen strings.
Place the oil in a fairly deep pot over the stove elements, and a bouquet of the listed herbs and vegetables (placed in some gauze, if possible).
Place the meat in the pot and roll it in the pot to coat with oil.
Over medium heat move the meat every once a while so that it is nicely browned all over ( it takes about 10-15 minutes). If the meat sticks to the bottom, add a little hot water or some wine, but not too much otherwise the taste will be that of boiled meat. Also you may have to put in a new bouquet if the first one burns too much.
Then reduce the heat to simmer, cover and cook for 1 hr or 1 hr 15 min.
When at room temperature, slice 1/2" thick.
Before serving, make a gravy with the pan juices by adding about just 1/2 glass of white wine. Pass it to the blender, together with the contents of the bouquet. Pour this sauce over the meat before serving.
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