Roast stuffed alla reggiana
The roast stuffed alla reggiana is prepared with spinach sautéed in a pan with melted butter and then combined with eggs beaten with parmesan cheese, the slice of meat will then be covered with a slice of bacon, spinach and parmesan before being wrapped on itself and cooked in a pan.
Ingredients
Veal breast 800 g Spinach 500 g Bacon 100 g Eggs 2 Grana Padano 60 g Butter 60 g Extra virgin olive oil 1 ml White wine 1⁄2 glass Meat broth 2 ml Salt to taste Pepper to taste
Preparation
Wash the spinach carefully, cook them in a saucepan with only the water left between the leaves from the wash and a pinch of salt for about 20 minutes; drain them, squeeze them well and sauté them in a pan with a knob of melted butter; Remove from heat and sprinkle with three tablespoons of grated Parmesan cheese. In a bowl, beat the eggs with salt, pepper and the rest of the parmesan cheese; Pour the mixture into a pan greased with butter and cook it a couple of minutes on each side, so as to obtain a wide and thin omelette. Spread the slice of meat on the work surface, flatten it with a meat mallet and cover it, in order, with sliced bacon, spinach and omelette. Roll the slice of meat on itself, sew the flaps with needle and thread and wrap the roll in the appropriate net or close it well with kitchen string. Place the roast in a saucepan with oil and butter and brown for 5 minutes; Wet it with wine and let it consume, sprinkle the meat with salt and pepper, cover the container, lower to a minimum and continue cooking for about 1 hour, adding the hot broth little by little, turning occasionally. At the end, remove the roll of the net and wire or twine, cut it into slices, distribute these on individual plates, wet them with the cooking stock and serve immediately, garnishing the dish with fresh vegetables to taste.
The roast stuffed alla reggiana is prepared with spinach sautéed in a pan with melted butter and then combined with eggs beaten with parmesan cheese, the slice of meat will then be covered with a slice of bacon, spinach and parmesan before being wrapped on itself and cooked in a pan.
Ingredients
Veal breast 800 g
Spinach 500 g
Bacon 100 g
Eggs 2
Grana Padano 60 g
Butter 60 g
Extra virgin olive oil 1 ml
White wine 1⁄2 glass
Meat broth 2 ml
Salt to taste
Pepper to taste
Preparation
Wash the spinach carefully, cook them in a saucepan with only the water left between the leaves from the wash and a pinch of salt for about 20 minutes; drain them, squeeze them well and sauté them in a pan with a knob of melted butter; Remove from heat and sprinkle with three tablespoons of grated Parmesan cheese. In a bowl, beat the eggs with salt, pepper and the rest of the parmesan cheese; Pour the mixture into a pan greased with butter and cook it a couple of minutes on each side, so as to obtain a wide and thin omelette. Spread the slice of meat on the work surface, flatten it with a meat mallet and cover it, in order, with sliced bacon, spinach and omelette. Roll the slice of meat on itself, sew the flaps with needle and thread and wrap the roll in the appropriate net or close it well with kitchen string. Place the roast in a saucepan with oil and butter and brown for 5 minutes; Wet it with wine and let it consume, sprinkle the meat with salt and pepper, cover the container, lower to a minimum and continue cooking for about 1 hour, adding the hot broth little by little, turning occasionally. At the end, remove the roll of the net and wire or twine, cut it into slices, distribute these on individual plates, wet them with the cooking stock and serve immediately, garnishing the dish with fresh vegetables to taste.
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