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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. fold together anchovy paste, bread crumbs, parsley, capers and 2 tbsp olive oil- this is your stuffing salt and pepper the veal roll up some stuffing in each scaloppine, securing the rolls with toothpicks as you go heat butter and remaining oil in a large pan over med-high heat brown veal rolls and remove reduce the stove to med- low heat add garlic to your pan and saute for 30 sec. | 2. add wine and deglaze pan stir in the tomato, salt, pepper, and red pepper flakes bring mixture to a simmer return veal rolls to the pan and cover cook 20 minutes, turning veal rolls once meanwhile, salt your water and cook your spaghetti place veal in serving dish add spinach to tomato mixture and stir until spinach wilts pour sauce over veal and serve with side of pasta. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
caper	1/4	cup	drained	7.912000000000001	1.6822	0.8118	0.2958
italian parsley	2	tablespoons	chopped	605.2014	0.0	134.6403	3.4
breadcrumb	1/3	cup		605.2014	0.0	134.6403	3.4
anchovy paste	1/2	teaspoon		605.2014	0.0	134.6403	3.4
red wine	1/2	cup		-	-	-	-
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
veal scallopini	1 1/2	1/2		605.2014	0.0	134.6403	3.4
garlic	8	cloves	minced	35.76	7.9344	1.5264	0.12
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
tomato	15	ounces	crushed	97.8057	21.6874	5.1029	0.8505
spinach	10	ounces		62.3689	11.0563	6.2369	0.8505
spaghetti	1	lb		140.6138	31.3433	2.903	2.5855
salt pepper				605.2014	0.0	134.6403	3.4
red pepper flake				605.2014	0.0	134.6403	3.4

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.