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Ingredientes
- 3-5 pound breast of veal
- 1 1/4 c. orzo, prepared according to directions
- Salt & pepper to taste
- 1/2 bunch spinach, stems removed
- 1/4 c. pine nuts
- 1/4 c. dry apricots, minced
- 3 green onions, minced
- 1 tbsp. butter
- 1 tbsp. extra virgin olive oil
- 1 c. white wine
- 1/2 tbsp. arrowroot
- 1-2 tbsp. cool water
Direcciones
- Have butcher bone out veal breast. Place bones in saucepan and add in water to cover. Simmer 1-2 hrs to make rich veal stock. Add in water if necessary to make 1 c. stock.
- Prepare orzo and set aside. Season veal to taste with salt and pepper. Place sufficient spinach leaves on top of veal breast to cover. Spread layer of orzo on top of spinach and sprinkle with pine nuts, apricots and green onions. Roll up jelly roll fashion and tie with twine at 1 inch intervals.
- Heat butter and extra virgin olive oil in heavy covered pan over medium high heat. Brown well on all sides and add in wine and veal stock. Cover and simmer 1 hour. Remove roast to serving platter and keep hot. Thicken sauce with arrowroot mixed with equal parts of cool water. Remove strings and slice into 1/2 inch thick slices. Serve with sauce. Makes 6-8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 6 servings | |
| Calories 292 | |
| Calories from Fat 69 | 24% |
| Total Fat 7.99g | 10% |
| Saturated Fat 1.89g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 36mg | 2% |
| Potassium 327mg | 9% |
| Total Carbs 40.45g | 11% |
| Dietary Fiber 2.5g | 8% |
| Sugars 2.59g | 2% |
| Protein 7.89g | 13% |
