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Recipe details

Stuffed Boneless Veal Breast with Spinach and Pappardelle

EN RU

A small boneless veal breast is rolled around a spinach-and-egg stuffing, oven-roasted, and served with buttered pappardelle. A dinner idea with ingredients and cooking steps in one place.

≈ 180 kcal/100 g · ≈ 1,085 kcal/serving

58 minMediumOther

For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart

Ingredients

People

Units

Base quantities are stored for one person and recalculated automatically.

boneless veal breast225 g
pappardelle70 g
large egg50 g
baby spinach60 g
shallot, minced35 g
garlic clove, minced1 pcs
unsalted butter14 g
olive oil7 ml
ground nutmeg0.5 g
kosher salt3 tsp
black pepper0.5 tsp
dry white wine120 ml

Cookware and utensils

Dutch oven
large pot
baking dish
skillet
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 half the butter in a skillet over medium heat.
Products
unsalted butter — 14 g
Action
melt
Time
1 min
Temperature
medium heat
03
Cook the shallot and garlic in the butter.
Products
shallot, minced — 35 g; garlic clove, minced — 1 pcs
Action
cook
Time
2 min
Temperature
medium heat
04
Wilt the spinach in the skillet.
Products
baby spinach — 60 g
Action
wilt
Time
2 min
Temperature
medium heat
05
Cool the spinach mixture for 3 minutes.
Products
baby spinach — 60 g; shallot, minced — 35 g; garlic clove, minced — 1 pcs
Action
cool
Time
3 min
Temperature
room temperature
06
Beat the egg with nutmeg, half the salt, and half the pepper.
Products
large egg — 50 g; ground nutmeg — 0.5 g; kosher salt — 3 tsp; black pepper — 0.5 tsp
Action
beat
Time
1 min
Temperature
room temperature
07
Mix the cooled spinach into the beaten egg.
Products
baby spinach — 60 g; large egg — 50 g
Action
mix
Time
1 min
Temperature
room temperature
08
Spread the spinach filling over the opened veal breast.
Products
boneless veal breast — 225 g; baby spinach — 60 g; large egg — 50 g
Action
spread
Time
2 min
Temperature
room temperature
09
Roll the veal breast tightly and tie it with kitchen twine.
Products
boneless veal breast — 225 g
Action
tie
Time
3 min
Temperature
room temperature
10
Sear the rolled veal in olive oil in a Dutch oven.
Products
boneless veal breast — 225 g; olive oil — 7 ml
Action
sear
Time
5 min
Temperature
medium-high heat
11
Pour the wine around the veal.
Products
dry white wine — 120 ml
Action
pour
Time
1 min
Temperature
hot
12
Roast the veal uncovered until its center reaches 160°F (71°C).
Products
boneless veal breast — 225 g
Action
roast
Time
25 min
Temperature
425°F (220°C); center 160°F (71°C)
13
Rest the roast for 5 minutes.
Products
boneless veal breast — 225 g
Action
rest
Time
5 min
Temperature
resting
14
Boil the pappardelle in salted water until al dente.
Products
pappardelle — 70 g; kosher salt — 3 tsp
Action
boil
Time
7 min
Temperature
boiling water
15
Toss the drained pappardelle with the remaining butter.
Products
pappardelle — 70 g; unsalted butter — 14 g
Action
toss
Time
1 min
Temperature
hot
16
Carve the rested veal and serve it over the pappardelle.
Products
boneless veal breast — 225 g; pappardelle — 70 g
Action
carve
Time
2 min
Temperature
hot

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