Veal Ripieno


8 oz fresh spinach

2 cloves garlic, slivered

4 Tbs. extra virgin olive oil

4 (¼ pound) pieces of veal scallopini, pounded thin

3/4 pound ground beef chuck or sirloin

2 egg, lightly beaten

2 cups Parmesan, freshly grated

2-3 tablespoons flour

½ bottle dry white wine

Kosher salt and black pepper


In a large sauté pan, heat 1 tablespoon of extra virgin olive oil. Add one clove of garlic and sauté for 20 seconds.  Add half of the spinach and sauté, stirring constantly, for 1-2 minutes. Set the wilted spinach aside and repeat the process with the rest of the garlic and spinach. When the spinach has cooled down, squeeze out the remaining liquid.

In a medium sized bowl, mix the ground beef, eggs, and Parmesan cheese with 1 teaspoon of kosher salt and ¼ teaspoon freshly cracked pepper. 

Season the ground beef with salt and pepper and mix together with eggs and Parmesan.

Individually season the veal scallopini with salt and pepper on both sides. Layer each piece of veal with sautéed spinach. Divide the meat filling evenly among the four pieces and spread it evenly down the center of each scallopini. Roll each piece in a spiral from wide side into the center and around.  

To tie the veal together, start at one end and position your first knot to keep these loose ends tucked. Once you tie a knot, stretch the string down the meat one inch and hold it in place with your thumb. Loop the string around the veal again. Lift the piece you’re holding under your thumb, and tie another knot. When you’re done, the veal will look like a chain of two or three knots.  Sprinkle the outside of the each veal roll with flour. 

Put a large pot on the stovetop over high heat.  Add 2 tablespoons of olive oil and wait 20 seconds. Add the veal rolls and sear over high heat for 2-3 minutes, turning them after 1 minute. Add the white wine, bring it to a boil and cover the pot with a lid. Cook over low heat for 1 hour.

Remove the veal rolls from the pot and let them cool for 3-4 minutes. At the same time, reduce the wine sauce in the pot. When the veal has cooled down a bit, cut the twine off each piece and slice the large pieces into 2” spirals. Serve on a platter drizzled with the reduced wine sauce.