Serves: 4
Total Calories: 234

8 ounces fresh spinach
4 tablespoons unsalted butter
1/4 cup very finely chopped shallot or onion
pinch of freshly grated nutmeg
salt and freshly ground black pepper
1 pound veal cutlets, cut into 8 pieces, pounded thin
4 slices imported Italian prosciutto, cut in half crosswise
1/2 cup dry white wine
1/2 cup heavy cream

1 Put the spinach in a large pot over medium heat with 1/4 cup of water. Cover and cook 2 to 3 minutes, or until wilted and tender. Drain and cool. Wrap the spinach in a lint-free cloth and squeeze out as much water as possible. Finely chop the spinach.

2 In a large skillet, melt two tablespoons of the butter over medium heat. Add the shallot or onion and cook until very tender, about 5 minutes. Stir in the spinach, nutmeg, and salt and pepper to taste. Remove from the heat.

3 Lay the veal cutlets out on a flat surface. Sprinkle with salt and pepper. Spread with some of the spinach. Place half of a prosciutto slice on each. Roll up the cutlets from the short end and pin each one closed with a toothpick.

4 Melt the remaining butter in a large skillet. Add the veal rolls and brown on all sides, about 10 minutes. Add the wine and bring to a simmer. Cook 10 minutes, turning the rolls occasionally.

5 Add the cream and stir well. Simmer, turning the rolls often, until the sauce is thickened and coats the rolls, 4 to 5 minutes. Remove the toothpicks before serving. Serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 234
Calories from Fat: 200

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