Meat rice-stuffed spinach

06040 MEAT STUFFED with rice and spinach INGREDIENTS for 4 PERSONS 600 g of brisket or veal breast in one piece, 200 g of spinach risotto, 2 tablespoons Parmesan cheese, 2 tablespoons of olive oil and a glass of white wine, 10 g butter, 2 sprinkle of pepper, a pinch of salt to drill a vertical cut into the piece of meat to form a kind of Pocketusing a knife and trying not to pierce the bottom.

Together with the risotto Parmesan and a sprinkling of pepper, fill the pocket with this stuffing and sew opening with needle and thread.

Heat the oven to 200°, grease a baking sheet with a tray of oil, lay the roast and season with salt and pepper and the remaining oil.

Bake 10 minutes and after voltatelo with the help of two spoons, must form a golden crust.

Squirt with half a glass of white wine, lower the oven temperature to 180° and cook the roast for 30 minutes, remove the roast from the Pan, wrap in aluminum foil and let it stand for 10 m, with the rest the meat becomes more tender and cut better.

Strain the cooking sauce through a strainer, making him fall into a pan.

Pour into baking pan roast the remaining wine, remove the bottom with a wooden spoon to detach it from the bowl and dissolve it.

Add the wine, filtered with a colander, sauce roast cooking in the pan.

Bring to a boil and let boil for 5 focus m.

turn off the heat and add the butter, mix the sauce mixing quickly with a wooden spoon.

Cut the roast into slices place on a serving dish and nappatele prepared sauce.