250 ml (1 cup) spinach, washed, dried, trimmed and chopped
125 ml (1/2 cup) red pepper, diced
125 ml (1/2 cup) ricotta cheese
8 large scallops of Quebec Milk-Fed Veal
(about 500 g / 1 lb in all)
180 ml (3/4 cup) mozzarella, grated
Salt and pepper to taste
Preparation
Preheat oven to 350ºF (180ºC).
In a small bowl, combine the salsa, chili sauce and tomato paste. Set aside.
In another bowl, combine the spinach, red peppers and ricotta. Place about
45 ml (3 tbsp) of this mixture on each scallop and roll up.
Ladle 60 ml (1/4 cup) of the tomato sauce into the bottom of an ovenproof
dish about 20 X 30 cm (8" X 12"). Arrange the veal rolls side by side in the
dish, add salt and pepper to taste and pour the rest of the sauce over the
top. Sprinkle with the grated mozzarella.
Bake for about 30 minutes or until the meat is cooked through. Continue cooking under the broiler for 2 to 3 minutes, or until the cheese is golden and bubbly.
Serve with broccoli florets and roasted, quartered potatoes.
Variation: For an Italian touch, replace some or all of the spinach with arugula and the salsa with tomato sauce.
Recipes