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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1/4 cup drained capers |
2 tablespoons chopped italian parsley |
1/3 cup dry breadcrumbs |
1/2 teaspoon anchovy paste |
1/2 cup red wine |
4 tablespoons olive oil |
1 1/2 lbs veal scallopini |
8 cloves minced garlic |
1 tablespoon butter |
15 ounces crushed tomatoes |
10 ounces spinach |
1 lb dried spaghetti |
salt and pepper |
red pepper flakes, to taste |
Directions:
1. fold together anchovy paste, bread crumbs, parsley, capers and 2 tbsp olive oil- this is your stuffing salt and pepper the veal roll up some stuffing in each scaloppine, securing the rolls with toothpicks as you go heat butter and remaining oil in a large pan over med-high heat brown veal rolls and remove reduce the stove to med- low heat add garlic to your pan and saute for 30 sec.
2. add wine and deglaze pan stir in the tomato, salt, pepper, and red pepper flakes bring mixture to a simmer return veal rolls to the pan and cover cook 20 minutes, turning veal rolls once meanwhile, salt your water and cook your spaghetti place veal in serving dish add spinach to tomato mixture and stir until spinach wilts pour sauce over veal and serve with side of pasta.
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