I’m new on this thread. Been lurking for many months.
I’ve made this many times and everyone in this household loves it!!!
Quebec Milk-Fed Veal Rolls with Salsa
(I always double the ingredients)
1 cup thick salsa
1 cup chili sauce
2 tbsp tomato paste
1 cup spinach, washed, dried, trimmed & chopped
1/2 cup red pepper, diced
1/2 cup ricotta cheese
8 large scallops of Quebec Milk-Fed Veal
(1 lb. in all)
3/4 cup mozzarella grated
Salt and pepper to taste
Preheat oven to 350F.
In small bowl, combine salsa, chili sauce and tomato paste. Set aside.
In another bowl, combine the spinach, red peppers and ricotta. Place about 3 tbsp of this mixture on each veal scallop and roll up.
Ladle 1/4 cup of the tomato sauce into the bottom of an ovenproof dish about 8x12". Arrange the veal rolls side by side in the dish, salt and pepper to taste, and pour the rest of the sauce over the top. Sprinkle with the grated mozzarella.
Bake for around 30 minutes or until the meat is cooked through. Continue cooking under the broiler for 2 to 3 minutes, or until cheese is golden and bubbly.
I serve this dish with steamed broccoli florets and roasted, quartered potatoes
(For an Italian touch…replace some or all of the spinach with arugula and the salsa with tomato sauce.)
Hope everyone enjoys!!!