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
Food & Wine
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