Veal and spinach involtini
These succulent nibbles can be served in smaller portions as a starter, or alongside a green salad as a main dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 8 slices prosciutto
- 8x 80g veal escallops or schnitzels, uncrumbed
- 1 tablespoon dijon mustard
- 80 grams baby spinach leaves
- 1 1/2 tablespoon olive oil
- 1/2 cup vegetable oil
- 2 tablespoons baby capers, drained and rinsed
- 2 1/2 tablespoon fresh oregano leaves
- 2 cans borlotti beans, drained and rinsed
- 2 green onions (shallots), chopped
- 2 tablespoons extra virgin olive oil
- sea salt and cracked black pepper
- 2 garlic cloves, minced
- 1 1/2 teaspoon lemon zest
- 1/2 cup dry white wine
- 1 tablespoon lemon juice
- 40 grams cold butter, cubed
- green leafy salad, to serve
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