Chef's Knife - Essential for cutting vegetables like spinach and rolling out pastry sheets.
Rolling Pin - Useful for flattening the pastry evenly before filling and sealing it.
Baking Sheet - Needed to bake the veal rolls in the oven properly, ensuring they're cooked all the way through.
Pastry Brush - Used for brushing eggs or butter on pastry before adding cheese and spinach, helping it brown nicely.
Cutting Board - A vital tool for preparing ingredients safely and efficiently.
Spice Grinder (if preferred) - Optional, to freshly grind any herbs that might be used in the filling.
Oven Mitts - Essential safety equipment when placing or removing baking sheets from the oven.
Cheese Slicer - If you prefer thin slices of Gruyère cheese for a more uniform appearance and cooking experience.
Food Processor (optional) - Can be used to finely chop spinach if preferred, making it easier to mix into the filling.
Measuring Cups and Spoons - Ensures accurate measurement of ingredients like flour for the dough and spices.
1 tablespoon anchovy paste
1 stick (1/2 cup) unsalted butter, softened
6 veal cutlets (scallopini; preferably cut from round; no more than 1/4 inch thick; 1 1/2 pounds total)
3 ounces Gruyère, coarsely grated (1 1/2 cups)
2 ounces baby spinach leaves (1 1/4 cups)
1/3 cup dry white wine
3 tablespoons finely chopped fresh flat-leaf parsley
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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