Stuffed Veal Loin Served With Fresh Spinach
Serves: 4
Lilian Bahringer
1 January 1970
Based on User reviews:
52
Spice
59
Sweetness
37
Sourness
42
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2 stalks
Celery (1/4-inch dice)2 tbsps
Sage (coarsely chopped)1 cup
White Wine1 cup
Raisin1 pinch
CinnamonDirections:
1
Soak the mushroom in warm water for about 1 hour
2
Saute celery, carrot, onions, prosciutto and sage in butter over medium heat for about 4 minutes
3
Add cabbage and mushrooms and cook for 5 more minutes or until all the vegetables are tender
4
Add wine and let evaporate
5
Add raisins and a pinch of cinnamon
6
The stuffing should well cooked and with no liquid left
7
Clean the loin from the fat
8
Cut the loin in a half
9
With a butcher's knife make an incision lengthwise in the loin, that goes from one side to the other
10
Do the same with the other half
11
Stuff the loin with the cold stuffing, making sure to fill the loin evenly from one end to the other
12
Season the two pieces of loin with salt and pepper if you like
13
Wrap them in caul fat and butcher's twine
14
Saute the loin in butter or oil until golden brown and finish in a preheated 375 degree oven for about 20 minutes
15
The temperature of the meat should be 120 degrees
16
The stuffing should be slightly warm
17
Let the veal rest for 10 minutes in a warm place before serving
18
We serve the loin sliced with spinach, simply sauteed in butter and pine nuts