Roast stuffed with vegetables
Instructions
Clean spinach and preparateli as indicated in the recipe stuffed roast to reggiana '; boil carrots scraped separately and check the beans well, cleansing and potatoes with the Peel; drain all vegetables when they are cooked al dente and peel the potatoes.
For the omelette, beat the eggs in a bowl with the salt, pepper and 2 tablespoons Parmesan, bake the mixture in a pan with a knob of butter, a couple of minutes on each side.
Flatten the slice of meat, add salt and pepatela, then another with the omelette and on this spread spinach, forming a compact layer; lay over, alternating and press on spinach, carrots and green beans, place in the Middle, lengthwise, the potatoes one behind the other.
Wrap the steak around potatoes, with much delicacy not to move the vegetables; cucitene with needle and thread the ends and insert the roll into the net.
Put the roast in a pan with oil and remaining butter and let it brown evenly lively heat for 5-6 minutes, so that it colorisca well; Sprinkle with wine and let it consume almost in full, sprinkle the meat with salt and pepper, cover the Pan, lower the heat to low and continue cooking for 1 hour, taking care to add the hot broth a little at a time and turn the roast every now and then.
At the end, private the roll of wire and mesh and cut it into slices, spread them on individual plates and serve with cooking and with a side of Pommes Duchess.
Ingredients and dosing for 4 persons
- 800 g of veal breast (sliced from 800 g)
- 500 g of spinach
- 5 tablespoons of grated parmesan cheese
- 8 carrots
- 8 long green beans (or 16)
- 3 medium potatoes
- 2 eggs
- 60 g of butter
- 20 cl of olive oil
- 1/2 cup of dry white wine
- 20 cl of broth
- Salt
- Pepper