Veal Roll Stuffed with Spinach

Veal roll is a delicious dish, which is perfect for those times when we want to surprise our beloved ones with something special.

Ingredients for 8 portions:

  1. 1 kg beef shoulder tender without bone and skin;
  2. 5 teaspoon salt;
  3. 25 teaspoon ground pepper;
  4. 1 tablespoon olive oil;
  5. 2 carrots;
  6. 1 onion;
  7. 2 cloves of garlic;
  8. 1 sprig of rosemary;
  9. 4 sprigs of parsley;
  10. 200 ml white wine;
  11. 500 ml water.


  1. 5 tablespoons olive oil;
  2. 1 small onion;
  3. 1 stalk of celery;
  4. 2 cloves of garlic;
  5. 100 g bacon;
  6. 200 g slices of white bread without crust;
  7. 180 ml milk;
  8. 400 g spinach leaves;
  9. 50 g fried and chopped pine nuts;
  10. 3 tablespoons grated Parmesan cheese;
  11. 1 egg;
  12. 25 teaspoon salt;
  13. 2 pinches of ground black pepper.


Put cleaned and washed spinach into boiling water. Blanch for 3 minutes until it softens and settles. Drain and cool the blanched spinach. After cooling, carefully squeeze it and chop finely.

Cut bread into slices and put into a deep dish. Pour with milk and leave until completely absorbed.

Chop coarsely bacon. Clean and wash a stalk of celery and then chop coarsely. Peel and chop coarsely onions and garlic. Grind onion, celery, garlic and bacon in an electric food processor.

Preheat a frying pan with olive oil. Add the grinded mixture and fry for 3 minutes stirring constantly at a moderate temperature. Squeeze out well the bread soaked in milk and put it into the pan. Mix well, and then add the chopped spinach. Fry the mixture for another minute stirring. Put the contents of the pan into a bowl and leave to cool.

Add pine nuts, grated cheese, salt, pepper and raw egg to the cooled ingredients in a bowl. Mix well the resulting stuffing.

Preheat oven to 200 °C. Wash and dry thoroughly with a paper towel the beef shoulder tender, then gently put spinach stuffing on its fleshy side. Tightly roll up and wrap with a kitchen rope. Season with salt and pepper.

Peel and wash carrot, chop coarsely. Peel and cut onion into quarters. Put onion and carrot into a deep baking sheet; add a sprig of rosemary, parsley leaves and a few crushed cloves of garlic. Lightly season it with salt and pepper and then pour with a little of olive oil. Mix thoroughly and evenly spread out on a baking sheet. Put the roll above the vegetables, and then pour the baking sheet with wine and water. Cover with aluminium foil and put into a preheated oven.

After 1 hour, take the baking sheet out of the oven. Remove the aluminium foil and bake the dish for as long as the meat is tender and acquires a characteristic golden-brown colour.

When the roll is ready, get it out of the oven, put on a chopping board and leave for 10 minutes. Then cut into thick slices, put on a plate. Serve with roasted carrots and sauce from the baking sheet.

Extra tips: you can use broth instead of water.