 |
INGREDIENTS:
 |
1 cup thick salsa
| |
1 cup chili sauce
| |
2 tbsp tomato paste
| |
1 cup washed, dried, trimmed and chopped spinach
| |
1/2 cup diced red pepper
| |
1/2 cup ricotta cheese
| |
8 large cutlets of Catelli Veal. 1 lb in all
| |
3/4 cup of grated mozzarella cheese
| |
Salt and pepper to taste |
|
HOW TO PREPARE:
Step 1 : Preheat oven to 350ºF
Step 2 : In a small bowl, combine the salsa, chili sauce and tomato paste. Set aside.
Step 3 : In another bowl, combine the spinach, red peppers and ricotta. Place about 3 tbsp of this mixture on each cutlet and roll up.
Step 4 : Ladle 1/4 cup of the tomato sauce into the bottom of an ovenproof dish about 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.
Step 5 : 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.
Step 6 : Serve with broccoli florets and roasted, quartered potatoes.
| Prep Time:
15 minutes |
| Cook Time:
30 minutes |
| Servings:
4. |
|
|
|
