Rolled Veal Quarter with Baby Spinach and Comté Cheese

Ingredients (Serves 4)

• 1.2 kg quasi veal
• 100 g baby spinach
• 150 g semi-aged Comté cheese, cut into thin slices
• 10 cl liquid cream
• 2 pinches grated nutmeg
• 30 g butter
• 1 tablespoon sunflower oil
• Salt and ground pepper
• 4 shallots
• 2 garlic cloves
• 15 cl dry white wine

Preparation

• Preparation time: 30 minutes
• Cooking time: 40 minutes

Instructions

1. Ask your butcher to cut the quasi veal into a long slice perfect for rolling.
2. Rinse and hull the baby spinach, then blanch in salted boiling water for 2 minutes. Cool and drain thoroughly.
3. Layer the veal slice with spinach and thin slices of Comté cheese. Roll tightly into a roast, tie securely, and season with salt and pepper.
4. Heat the butter and oil in a casserole dish. Brown the roast on all sides over medium heat. Add peeled, halved shallots and garlic cloves. After 3 minutes, pour in the white wine and 10 cl water. Cover and bake for 40 minutes.
5. Ten minutes before cooking ends, stir in the nutmeg-flavored cream. Uncover and reduce the sauce over high heat.
6. Rest the roast, slice, and serve on a platter coated with the rich sauce. Pair with fresh pasta.