Name: Veal Rolls Stuffed with Spinach and Gruyère
Cook time: 1 hour
Total time: 1 1/2 hours
Yield: Makes 6 servings
Ingredients: 1 tablespoon anchovy paste; 1 stick (1/2 cup) unsalted butter, softened; 6 veal cutlets (scallopini; preferably cut from round; no more than 1/4 inch thick; 1 1/2 pounds total); 3 ounces Gruyère, coarsely grated (1 1/2 cups); 2 ounces baby spinach leaves (1 1/4 cups); 1/3 cup dry white wine; 3 tablespoons finely chopped fresh flat-leaf parsley

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Veal Rolls Stuffed with Spinach and GruyèreDitte Isager

We're all for those simple dishes in which every ingredient tastes radiantly of itself. Sometimes, though, we're reminded of how ingredients can become even more special from their interaction. This veal preparation is definitely one of those reminders — you don't taste cheese or anchovy or wine or butter, just gorgeous meat with a green freshness from the spinach. You'll want some good crusty bread to soak up every last drop of the incredibly flavorful sauce.

Cooks' note:

Anchovy butter can be made 3 days ahead and chilled, covered. Soften before using.

Recipe notes

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