Ingredients
2 cloves garlic
finely chopped
2 tbsp olive oil
2 x 400g tins tomatoes
4 veal escalopes
ask your butcher to pound them down to a nice thin width
4 slices prosciutto
1 cup spinach
cooked and chopped
1 cup feta
crumbled
40g butter
parsley
to serve
Allergy Advice
Contains Dairy
Equipment
- 1 saucepan
- 1 kebab skewer or toothpick
- 1 oven
- 1 baking tray
- 1 foil
Instructions
- To make the sauce, in a saucepan, heat the oil over a medium heat and cook the garlic until fragrant (about 1 minute). Add the tomatoes, reduce heat to low and simmer for 10 minutes. Set aside.
- Meanwhile prepare the meat. First preheat the oven to 180°C or 160°C fan-forced. Lay each piece of veal flat on a work surface, layer with a piece of prosciutto each, then a little spinach and then the feta. Roll up and secure with a small kebab skewer or toothpick.
- Melt the butter in a saucepan on high heat. Once frothy, brown the veal wraps in batches until nice and golden on each side. Place these in a baking tray; pour over the tomato sauce, dot with extra feta, cover tightly with foil and bake for 10 minutes.
Notes
Tip
Involtini is the Italian term for wrapped bundles and you can use your imagination to wrap any meat in the same way.
Variation
I think chicken would be great instead of the veal in this dish too.
Variation
If you are not a feta cheese fan, you can swap the feta for an equal amount of mozzarella cheese and it will give you a nice golden top.
