The meat rolls with spinach and ham are a succulent main course of which I propose the preparation that I always follow. It minimizes the addition of fats, favoring among these the extra virgin olive oil.
These rolls are filled with spinach, ham, and cheese, and baking only uses the oil absorbed by the meat slices in the previous breading phase.
This does not compromise taste at all, resulting in a tasty and light dish suitable for everyone.
In summer, I use frozen spinach cubes which, when in season, can be replaced with fresh ones.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 6 thin meat slices for rolls
- 3.5 oz cooked ham (thin slices)
- 2.1 oz white scamorza cheese cubes
- 9 oz frozen spinach (5 cubes)
- to taste pepper
- 1 clove garlic
- 5 tbsp extra virgin olive oil
- 0.7 oz grated Parmesan cheese
- 3.5 oz breadcrumbs
- 0.7 oz grated Parmesan cheese
- to taste parsley
- to taste fine salt
Tools
- Baking pan 12 x 10 inches non-stick
- Pan non-stick
Preparation
To prepare the rolls, drizzle the meat slices with 3 tablespoons of extra virgin olive oil and let them sit flat on a plate.
Meanwhile, in a non-stick pan covered with a lid, thaw 5 spinach cubes over low heat, turning them often with a wooden spoon.
Once completely thawed, remove the lid and then add a halved garlic clove (to easily find and remove it later), a sprinkle of black pepper, and if desired, 1 tablespoon of extra virgin olive oil, though I usually omit it.
Turn off the heat and add the grated Parmesan cheese, mixing well.
Lay them out flat on a plate and let them cool.
At this point, bread a meat slice on both sides with breadcrumbs mixed with grated Parmesan cheese, some parsley leaves, and a pinch of fine salt.
In the center of the slice, place some folded cooked ham, spinach, and cubes of white scamorza cheese as desired.Close the roll using toothpicks.
Dip again in the seasoned breadcrumbs and place on a baking dish lined with parchment paper.
Repeat the process with each meat slice, no need to add oil at the end.
Bake for about 25/30 minutes in the center of a static oven at 356°F (180°C) and turn halfway through cooking.
Here are your ready-to-eat meat rolls with spinach and ham.
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