Spinach and Prosciutto Stuffed Veal Rolls
Saturday, April 20, 2019
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Ingredients
Gluten free
∙ Serves 4
Meat
8 Thin Slices Prosciutto
8 Thin Slices Veal scallopini
Produce
3 tbsp Basil, Fresh
2 Cloves Garlic
1/2 cup Onion
1/2 tsp Oregano, Dried
2 tbsp Parsley, Fresh
2 cups Spinach, Cooked
1 (28-ounce) Can Tomatoes
Baking & Spices
2 Salt & pepper
Oils & Vinegars
2 tbsp Olive oil, Extra Virgin
8 tbsp Olive oil
Dairy
1/3 cup Pecorino romano cheese, Grated