Roast Veal Parma with Potato Gratin

100 min, elaborate For the filling:

Sauté spring onion with olive oil in a frying pan. Add spinach and steam until soft, then remove and chop coarsely. Mix with the eggs, breadcrumbs and cheese in a baking bowl. Add the chopped tarragon, season with salt, pepper and nutmeg (freshly grated).

Spread out the meat, cover with the Parma ham and brush the stuffing. wrap in the pork net. Heat the oil in a large frying pan and brown the meat all over.

Add chopped soup vegetables to the roasting pan and cook in the oven at 180 °C for about 75 minutes. While roasting, keep adding wine and soup. From time to time drizzle juice of a lemon over it. Finally, strain the sauce through a sieve and season to taste with salt and freshly ground pepper.

For the gratin:

Cut the peeled potatoes into even slices (about 3 mm thick). Mix milk and cream. Grease a shallow ovenproof dish with a clove of garlic and butter.

Put the potatoes in, pour the milk-cream mixture over them, sprinkle with cheese and bake in a heated oven at 180 °C for 30 minutes (according to corn starch).

Cut the meat into slices, arrange with the sauce on heated plates, add potato gratin to the table.

Drink:

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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