Featured Recipe
Veal Rolls with Spinach Artichoke
By Kate
"
Veal escalopes rolled with a blend of spinach, marinated artichokes, and sun-dried tomatoes, filled with fresh mozzarella. Pan-seared, then braised in white wine and thyme broth. Sauce finished with butter for thickness. A fragrant main, balanced by earthy greens and a hint of sweetness from sun-dried tomatoes. Robust simple technique relies on proper rolling and sauce reduction to lift the dish.
"
Prep:
18 min
Cook:
22 min
Total:
40 min
Serves:
4 servings
main course
veal recipes
spinach dishes
Introduction
Juicy veal rolled with an earthy sauté of spinach mixed with tender marinated artichokes and a surprising kick of sun-dried tomatoes for depth. Mozzarella cubes melted inside, giving way at every bite. The key lies in the execution — wilting spinach just right, seasoning properly, and especially searing the veal well to create a crisp outer texture before slow cooking in a fragrant white wine and thyme broth. Sauce reduction and butter finish builds flavor and mouthfeel. Simple ingredients transformed by timing and respect. Pitfalls? Overstuffed rolls bursting open, flabby spinach, underseasoned filling. Tools: a rolling pin for veal flattening helps, but firm hands work too. Spoonfuls of experience come through in timing and touch. Visual cues — golden crust, thickened sauce — act as your guide through each stage.
Ingredients
About the ingredients
Spinach must be fresh and drained well to avoid watery filling; frozen can work but drain drastically. Artichokes canned in water can substitute if oil-packed unavailable, but add 1 tsp olive oil for richness. The sun-dried tomatoes contribute acidity and chew — omit or replace with chopped roasted red peppers for sweeter contrast. Veal escalopes from the butcher that are thin and uniform cook evenly; otherwise, pounding ensures proper final texture and prevents toughness. Fresh mozzarella key for creamy contrast; alternatively burrata or even firm fresh goat cheese impart richness but alter flavor profile. Avoid pre-shredded cheeses prone to drying out or excessive moisture. Flour dusting essential to create browning and help sauce cling. Butter finishing not optional — adds velvety texture to a liquid sauce otherwise thin. Fresh herbs like thyme add subtle fragrance, rosemary too strong. White wine deglazes and lifts fond. Broth choice affects final taste and mouthfeel; homemade or low-sodium chicken stock preferred for clean taste.
Method
Technique Tips
Short steaming of spinach keeps bright color and prevents bitter flavor from overcooking. Squeeze spinach firmly to remove excess water or filling will become soggy and rolls hard to seal. Garlic adds aroma but never brown it or bitterness emerges; toss in at oil heating and stir constantly. Maintaining moderate heat during sautée avoids drying ingredients out yet encourages moisture evaporation for concentrated flavor. Rolling technique matters — roll from end closest to you tightly, tuck sides inward before rolling fully; secure with toothpicks or small skewers. Dust flour lightly to avoid lumps or gummy spots forming in pan; excess flour leads to burnt taste. Pan searing should create audible sizzle — if not, pan temperature too low and rolls will stew. Wine reduction stage removes harsh alcohol but do not over-reduce to dryness or sauce becomes bitter. Simmering covered just enough to cook through without inverting moisture loss. Allow veal to rest off heat to retain juices. Final butter whisking done off fire to prevent separation and preserve shine and creaminess in sauce. Adjust seasoning last — always taste sauce as it can intensify when reduced. Serve immediately after slicing rolls to preserve presentation and juiciness.
Chef's Notes
- 💡 Searing key. Heat pan well. If not sizzling, temp low. Don't crowd. Guarantees good crust. Aim for golden, not stewed. Set aside, keep warm.
- 💡 Rolling needs practice. Spread filling evenly, avoid overstuff. Secure tightly. Gaps lead to leaky rolls. Skills improve with repetitions. Use hands, patience.
- 💡 Thyme adds subtle fragrance, but rosemary too strong for dish. Fresh herbs give best flavor. Dry if fresh unavailable. Adjust flavors with care.
- 💡 Wine reduction critical. Too little leads to harshness. Too much makes it dry. Watch for viscous texture, aroma shifts to mellow. Smell tells all.
- 💡 Butter enriches sauce; don't skip. Emulsifying off heat retains shine. Whisk in until thick. Sauce should cling, coat spoon, flavor builds.
