Involtini: The Art of Rolling Meat

Mix the spinach, bread crumbs, raisins, pine nuts, pecorino, Parmesan, parsley, and 2 tbsp olive oil in a large bowl.

Cut the thinly sliced veal into rectangles roughly 2 x 4 inches in size.

Place a layer of prosciutto on the veal, then top with 1–2 tbsp of the filling. Leave a little room on either end.

Roll the veal up to seal in the filling. Use a toothpick as a safety pin to attach the end of the strip to the roll and seal the package. Set aside until all the veal is used and you're ready to sear.

Heat a Dutch oven or ceramic-coated brazier over medium-high heat. Add 1 tbsp olive oil and sear the involtini in batches of 4–5, turning after 2–3 minutes until all sides are browned.

After all of the involtini are seared, return them to the pot. Add the tomato sauce and beef stock and stir to combine.

Cover and braise on low heat for 1 hour until tender.

Serve with bread, pasta, or polenta.