For this post, I have the best of everything. The right cut of veal and my two best friends in town to help me eat it!


The recipe starts with a piece of top round veal. I didn’t have a flat piece so I butterflied it and then pounded it until it was the right shape. The stuffing begins with chopped prosciutto sautéed with onion in butter and oil. Then spinach is cooked down, squeezed dry, and then chopped fine. This is then added to the prosciutto and onion mixture and cooked for a short time. This mixture is then spread over the top of the veal and then rolled up. I secured the roll with oven safe silicone rubber bands. I find them to be a good alternative to tying with kitchen twine. The roll is then browned in butter and oil until it is brown on all sides. Wine is added to the pan and then the roll is cooked for an hour and a half. The roll is taken out and then cream added to the pan and cooked down.


This dish was a hit. I served it with tagliatelle noodles topped with the Butter and Rosemary Sauce recipe from earlier in the book. It complemented the veal nicely. My friends are really good cooks, so I was glad to hear them both asking for the recipe after they practically licked their plates clean. We served it with a 2008 Santa Christina Toscana wine and enjoyed a meal filled with lots of laughter and joy. There is nothing better on a nice autumn afternoon, then to have a house filled with good friends and good food.