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Recipe details
Poitrine de veau farcie with Spinach and Pappardelle
A compact stuffed boneless veal breast roast with spinach-and-egg filling, white-wine pan juices, and buttered pappardelle. A dinner idea with ingredients and cooking steps in one place.
≈ 210 kcal/100 g · ≈ 911 kcal/serving
58 minMediumFrench
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
boneless veal breast180 g
pappardelle70 g
large egg1 pcs
baby spinach45 g
shallot1 pcs
garlic clove1 pcs
unsalted butter14 g
olive oil5 ml
dry white wine60 ml
fresh thyme leaves1 tsp
kosher salt1.5 g
black pepper0.3 g
Cookware and utensils
oven
roasting pan
parchment paper
skillet
saucepan
kitchen twine
instant-read thermometer
Directions
01
Heat the oven to 425°F (220°C).
Products
No products at this step
Action
heat
Time
5 min
Temperature
425°F (220°C)
02
Melt 7 g butter in a skillet.
Products
unsalted butter — 14 g
Action
melt
Time
1 min
Temperature
medium heat
03
Wilt the spinach, shallot, and garlic in the skillet.
