Italian Veal Rolls

By mgdavies

Ingredients

• 120 g low fat ricotta cheese
• 'M cup fresh chives, chopped
• I tsp dried oregano
• I tbs fresh parsley, chopped
• 4 x 90g lean veal leg steaks
• 4 large spinach leaves
• '/2 cup red wine
• '/2 cup tomato puree
• I tsp cornflour, blended with I
• tbs water

Preparation

Step 1

1 Preheat oven to I 80°C.
2 Combine ricotta cheese, chives,
oregano and parsley. Spread the mixture
onto each of the veal steaks,
3 Place a steak on each spinach leaf.
Carefully roll up and secure with
either string or toothpicks.
4 Combine red wine and tomato
puree in an ovenproof casserole dish.
Add the veal rolls, cover and bake for
20 to 25 minutes.
f Remove the rolls to a plate. Stir the
cornflour into the wine and tomato
puree mixture until it thickens. Pour
the wine sauce over the rolls to
serve.