Ingredients
- 5 veal cutlets, frenched
- 1 tbsp olive oil
- 10 slices prosciutto
- 1 large bunch spinach, washed and shredded
- 1 tbsp butter
- freshly-ground black pepper
- good pinch of ground nutmeg
- 1/4 cup pine nuts, toasted and crushed
- 3 sheets puff pastry
- milk or egg wash (optional)
- 1 litre brown veal stock
- 1 cup vintage port
- 2 tbsp balsamic vinegar
Description
Veal, Spinach, Pine Nuts And Prosciutto Are Baked In Golden And Crispy Pastry Cases.
Woolworths
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