Ingredients
¼cupcapers,drained
2tbspfresh parsley,chopped
cupdry bread crumbs
½tspanchovy paste
4tbspolive oil
8veal scaloppine,(about 1½ lbs in all)
salt
fresh ground black pepper
1tbspbutter
½cupred wine
1½cuptomatoes in thick puree,(one 15 oz can), canned, crushed
10ozspinach
Preparation
In a small bowl, combine the capers, parsley, bread crumbs, anchovy paste and 2 tablespoons of the olive oil.
Put the veal on a work surface and sprinkle ⅛ teaspoon of salt and ⅛ teaspoon of pepper over the meat.
Put some of the stuffing near the bottom of each piece of veal. Roll the veal up loosely, enclosing the stuffing, and secure each piece with a toothpick.
In a large deep frying pan, heat the remaining 2 tablespoons oil and the butter over moderate heat. Add the veal rolls to the pan and brown, in batches if necessary, for about 3 minutes. Remove.
Reduce the heat to moderately low. Add the wine to the pan and cook, stirring to dislodge any brown bits that cling to the bottom of the pan.
Stir in the tomatoes, ½ teaspoon of salt and ¼ teaspoon of pepper. Bring to a simmer.
Return the veal to the pan. Cover and continue to simmer, turning the rolls once, for about 25 minutes, until tender. Remove the veal from the pan.
Add the spinach to the sauce and simmer for about 3 minutes, until the spinach wilts and the sauce thickens.
Remove the toothpicks from the veal rolls.
Serve the rolls with the sauce, and enjoy!
