Italian Offal  & Veal Recipes - Galantine of Veal with Spinach (Galantina di Vitello agli Spinaci) Recipe

Ingredients                 

• 350 g/12 oz spinach

• 25 g/1 oz/2 tbsp unsalted (sweet) butter

• 4 eggs, beaten

• 100 g/4 oz/1 cup Parmesan cheese, grated

• Salt and freshly ground black pepper

• 2.5 ml/1/2 tsp grated nutmeg

• 900 g/2 lb breast of veal, boned

• Vegetable stock

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Method:

1. Shred the spinach, discarding any thick stalks. Melt the butter in a saucepan. Add the spinach, cover and cook gently until tender, about 5 minutes, stirring occasionally.

2. Remove the lid and cook rapidly until all the liquid has evaporated. Remove from the heat and leave to cool slightly. Snip finely with scissors.

3. Beat in the eggs, cheese, a little salt and pepper and the nutmeg. Lay the veal on a board, boned side up.

4. Make a pocket in the meat with a sharp knife and fill with some of the spinach mixture. Spread the remaining mixture over the boned side of the meat.

5. Roll up and tie securely with string. Season with a little more salt and pepper. Wrap in foil.

6. Place in a large flameproof casserole (Dutch oven) and pour over enough hot vegetable stock to cover.

7. Bring to the boil, reduce the heat, cover and simmer gently for 2 hours. Leave to cool in the liquid then chill.

8. Unwrap, remove the string and serve sliced. (This dish is equally good made with lamb).