Stuffed veal roll and hasselback potatoes

A deliciously hearty dish combining tender veal with a savoury filling of fresh spinach, melted cheese and Parmesan. Served alongside golden baby potatoes and fragrant herbs, this beautifully comforting recipe is perfect for a family Sunday lunch, special occasion or sharing around the table.

Stuffed veal roll and hasselback potatoes

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10 min

:

1 h 20 min

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4

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Stuffed veal roll and hasselback potatoes

Ingredients

600 gr Veal chuck (shoulder cut)

4 Eggs

80 gr Edam cheese

30 gr Grated Parmesan Cheese

20 gr Breadcrumbs

50 gr Fresh spinach

12 New potatoes

40 g Butter

60 ml White wine

150 ml Vegetable stock

Salt, to taste

Black pepper, to taste

Aromatic herbs, to taste

1

Omelette

Cook spinach on perforated baking tray at 100° steam for 4 minutes, let cool and squeeze well.

2

Crack eggs into a bowl and add spinach, Parmesan cheese, bread, salt, pepper and whisk well. Pour the mixture into a Teflon-coated cake pan and bake in traditional fan assisted mode at 180° for 8 minutes.

Once ready, turn the pan upside down onto a plate and let it cool.

Stuffed veal roll and hasselback potatoes

3

Hasselback potatoes

Wash the potatoes well, leaving the skin on , make small incisions crosswise and lay them in an oven dish, cover with vegetable broth and butter flakes, salt and pepper.Bake in a static ventilated oven at 180° for 25 minutes.

Stuffed veal roll and hasselback potatoes

4

Stuffed veal roll

Salt and pepper the meat , lay the cheese slices on top and then the omelette.

Stuffed veal roll and hasselback potatoes

5

Roll and tighten well, tie the meat with kitchen twine and place the roast in a glass baking dish, salt and pepper again, sprinkle with herbs and butter flakes.

Stuffed veal roll and hasselback potatoes

6

Bake in multitech mode by setting the temperature to 180°, steam 20% and microwave 100w for 40 minutes. Then take out the dish and drizzle with white wine, continue cooking for another 40 minutes.

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