Stuffed Veal Ragu
Prep Time
Serves
Cooking Mode
2 tbsp olive oil
8 veal scaloppini (3.5 oz/100 g each)
8 thin slices prosciutto
2 cups baby spinach
2 tbsp chopped thyme, divided
½ cup freshly grated Parmesan cheese
¼ tsp salt
2 cloves garlic, sliced
3 tbsp tomato paste
1 can crushed tomatoes
2 tbsp olive oil
8 veal scaloppini (3.5 oz/100 g each)
8 thin slices prosciutto
2 cups baby spinach
2 tbsp chopped thyme, divided
½ cup freshly grated Parmesan cheese
¼ tsp salt
2 cloves garlic, sliced
3 tbsp tomato paste
1 can crushed tomatoes
Directions
1Lay veal scaloppini on cutting board and top each evenly with 1/2 tsp (2 mL) thyme, a slice of prosciutto, 1 tbsp (15 mL) Parmesan cheese and 1/4 cup (60 mL) spinach. Roll, folding in slides, like a burrito or spring roll and secure with toothpicks and season with salt.
2Heat oil in large skillet set over medium heat. Cook veal for 5 min. or until brown all over. Transfer to plate. Add garlic slices and remaining thyme and cook for 2 to 3 min. Add tomato paste and 1 cook for 1 min. then stir in tomatoes and bring to a boil. Reduce heat to medium-low, return veal to skillet and simmer for 20 to 25 min. or until tender.
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Personal Note
Personal Note
