Beef roulade spinach
Instructions
Cook spinach, drain them, strizzateli and insaporiteli in a pan with a large knob of butter.
Arrange on slices of meat, well flattened and jokes, the slices of cheese, some chopped carrots and spinach.
Rolled up and tied with the white kitchen Twine.
In a saucepan heat a tablespoon oil with the remaining butter and saucepan, heat the rolls.
When I spray them with very colorful the wine and let evaporate.
Add chopped shallots, peeled tomato and cut into small cubes, add salt and pepper, cover and simmer over low heat for 20 minutes.
Add the carrots, chopped finely so advanced and after 5 minutes the remaining spinach.
Cook 5 minutes more and serve the rolls with their sauce.
The accompanying wine: Colli Morenici Mantovani Del Garda Rosso DOC, Sangiovese Di Romagna (also "Novello") DOC, Guardiola Rosso DOC.
Ingredients and dosing for 4 persons
- 8 slices of beef pulp
- 3 carrots
- 8 slices cheese
- 400 g of spinach
- 1/2 cup of dry white wine
- 2 shallots
- 1 tomato
- 50 g of butter
- Olive oil
- Salt
- Pepper