Ingredients

1/4 cup drained capers 2 tablespoons chopped fresh parsley 1/3 cup dry bread crumbs 1/2 teaspoon anchovy paste 4 tablespoons olive oil 8 veal scaloppine (about 1 1/2 pounds in all) salt Fresh-ground black pepper 1 tablespoon butter 1/2 cup red wine 1 1/2 cups canned crushed tomatoes in thick puree (one 15-ounce can) 10 ounces spinach, large stems removed, leaves washed

Description

Caper-Stuffed Veal With Tomato Spinach Sauce, Recipe

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