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Veal involtini with spinach
45 m active | 1 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 358
  • Fat about 14g
  • Carbohydrates about 9g
  • Protein about 45g
This is needed
This is needed for 4 people
Spinach filling
  • 0.5 tbsp olive oil
  • 1 onions, finely chopped
  • 1 garlic clove, pressed
  • 400 g leaf spinach, roughly chopped
  • 60 g grated Parmesan
  • 0.25 tsp salt
  • a little pepper
Involtini
  • 8 thin veal cutlets (approx. 60 g each), pounded flat
  • a little pepper
  • 0.5 tsp salt
  • 4 slices ham, halved
  • 0.5 tbsp olive oil
Sauce
  • a little olive oil
  • 1 garlic clove, pressed
  • 1 onions, finely chopped
  • 1 tin chopped tomatoes
  • 0.5 dl water
  • 0.5 tsp salt
  • a little pepper
To gratinate
  • 20 g grated Parmesan
  • 0.5 bunch basil
Tools
  • One ovenproof dish (holding approx. 2 l), greased.
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And that's how it's done
And that's how it's done
Spinach filling
Heat the oil in a non-stick frying pan, sauté the onion and garlic for approx. 2 mins., gradually add the spinach, cook until all the liquid has evaporated, season. Allow the spinach to cool a little, chop finely, stir in the parmesan.
Involtini
Season the veal steaks, top with the ham. Spread 2 tbsp of filling on top, roll up the steaks and secure each one with a toothpick. Over a medium heat, fry the involtini in hot oil on all sides for approx. 4 mins. per batch.
Sauce
Heat the oil in a pan. Sauté the onion and garlic, add the tomatoes and water, season. Simmer the sauce over a medium heat for approx. 20 mins., stirring occasionally.
To gratinate
Spoon a little sauce into the prepared dish, add the involtini, spread the remaining sauce around the involtini, sprinkle with cheese. Bake for approx. 20 mins. in the centre of an oven preheated to 180°C. Garnish with basil.