Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 40 minuti |
Ingredients
| 500 mL | bechamel Sterilgarda |
| roast veal | |
| 300 g | grated cheese |
| q.b. | olive oil |
| q.b. | butter |
| q.b. | salt |
| q.b. | pepper |
Preparation
- Roast the veal in a pan with oil, butter and rosemary over a high flame for 15 minutes.
- Add salt, pepper and let cool.
- Slice the browned roast; butter a baking dish and fill it with the slices of meat.
- Season with Sterilgarda Béchamel and grated cheese.
- Place in the oven to brown for about ten minutes and serve.
Wash the spinach and blanch it in boiling water for 5 minutes; drain it and let it cool. Press the spinach in a colander to remove excess water, chop finely ...
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