Veal scaloppine with leaf spinach

Ingredients for 4 servings:

• 8 veal escalopes, 60 g each
• 125 g cheese, mozzarella
• 4 slices of ham (San Daniele), alternatively Parma ham
• 24 basil leaves
• 150 ml milk
• 50 g cream, sweet
• 200g Gorgonzola
• 1 kg leaf spinach
• Salt
• pepper
• 4 tbsp olive oil
• 60 g shallot(s), finely diced
• 2 cloves garlic, finely diced
• nutmeg

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cut the mozzarella into 16 slices. Halve the San Daniele. Top each veal escalope with 3 basil leaves, 1/2 slice of San Daniele, and 2 slices of mozzarella, and roll up. Secure with a toothpick. Bring the milk and cream to a boil. Cut the Gorgonzola into large cubes and melt in the hot milk while stirring. Simmer for 5 minutes over medium heat, then remove from the heat. Trim and wash the spinach thoroughly. Season the scaloppine with salt and pepper and fry all over in 2 tablespoons of hot oil for about 2 minutes. Add 100 ml of water, cover, and cook over medium heat for 5 minutes. Heat 2 tablespoons of oil in a saucepan and sauté the shallots and garlic until translucent. Add the dripping wet spinach and cook, covered, for another 5 minutes over medium heat. Season with salt, pepper, and nutmeg. Reheat the Gorgonzola sauce and serve the scaloppine with the Gorgonzola sauce and spinach. Serve with tagliatelle pasta.