Veal Involtini

Ingredients

Rolls
• 2-3 TBSP butter
• 2 cups mushrooms, chopped
• 1 clove garlic, chopped
• 1 bunch spinach, chopped
• 1 cup cooked jasmine rice
• 2/3 cup crumbled gorgonzola or feta
• Salt and pepper
• 8-12 pieces thinly sliced veal or beef
• 1 TBSP extra virgin olive oil
• 2 TBSP butter
• Salt and pepper
• Flour
Sauce (optional)
• 1/2 cup white wine or broth
• 1 cup cream
• 1 TBSP dijon (add more if you like this flavor)
• 1 tsp soy sauce or tamari
• 1 tsp worchestershire
• Granulated garlic powder
• Salt and pepper
• Broth
• 2 TBSP butter

Instructions

Rolls
1. On medium high heat, melt butter in a skillet. Add mushrooms. When partially cooked stir in garlic.
2. Add spinach and cook until just wilted.
3. Cool mixture and stir in rice, gorgonzola, salt and pepper.
4. On each slice of veal, place 1-2 TBSP of the filling. Roll and secure the meat around the filling with toothpicks.
5. Heat oil and butter in skillet.
6. Salt and pepper the meat. Dredge each roll in flour.
7. Fry rolls 2-3 minutes on a side. Remove and set aside.
Sauce
8. Serve rolls alone or with sauce.
9. I served with sauce and added 4 spears of cut up asparagus, because they were the first in the garden this year.
10. Deglaze pan with white wine or broth. Cook until liquid is 1/2 gone, and stir in cream and dijon. Keep it lightly boiling.
11. This is where you start seasoning the way you like it. I used soy sauce, worchestershire, garlic powder, salt and pepper.
12. Add broth if it gets too thick.
13. Remove from heat and stir in 2 TBSP butter, until completely melted.
14. If you have leftover filling, Serve the involtini (rolls) on top of it, and drizzle with sauce.