Stuffed veal with spinach and vegetables
4 servings
90 minutes
Stuffed veal with spinach and vegetables is a refined dish of European cuisine that combines the tenderness of veal with the rich flavor of spinach and spicy sausage notes. The origins of this recipe trace back to Mediterranean gastronomy traditions where meat is often stuffed with vegetables and spices, creating harmonious flavor combinations. Tender veal infused with the aromas of garlic, white wine, and vegetable broth becomes incredibly juicy, while spinach adds lightness and freshness to the dish. It is perfect for festive dinners as its exquisite taste and presentation impress guests. Baked vegetables create a delicate side dish, and the combination of white wine and aromatic spices gives noble notes to the dish. Served hot alongside a light salad or mashed potatoes, it makes for a complete and balanced meal.
1
In a large bowl, mix thawed and finely chopped spinach, soaked bread, and minced garlic. In a food processor, grind the sausage and hot dogs to a minced state and add to the spinach. Add an egg and mix everything well.
- Frozen spinach: 200 g
- White bread: 2 pieces
- Garlic pork sausage: 200 g
- Beef sausages: 150 g
- Chicken egg: 1 piece
2
Preheat the oven to 200 degrees.
3
Make a deep cut in the piece of veal, fill it with minced meat, and carefully sew it up. Rub with salt and pepper.
- Veal: 800 g
- Salt: to taste
- Ground black pepper: to taste
4
Slice the celery root into thin slices. Dice the carrot and onion finely.
- Celeriac: 1 piece
- Carrot: 1 piece
- Onion: 1 head
5
Place the stuffed meat in a greased baking dish, arrange the vegetables around it, and pour in the broth and wine. Season with salt and pepper, then bake in the oven for 1 hour until cooked.
- Olive oil: to taste
- Vegetable broth: 200 ml
- Dry white wine: 100 ml
- Salt: to taste
- Ground black pepper: to taste