Caper-Stuffed Veal with Tomato Spinach Sauce Recipe

This enticing recipe brings together the delicate flavor of veal, the tangy hit of capers, and the hearty warmth of a tomato spinach sauce. Perfect for a special family dinner or an intimate gathering, this dish offers a gourmet experience right at your home.

Photos of Caper-Stuffed Veal with Tomato Spinach Sauce Recipe

Some of the ingredients in this recipe might not be readily available in your pantry. Capers are small, round pickles that bring a tangy, salty flavor. They are usually found in the pickle aisle or gourmet section of supermarkets. Another unique ingredient is the anchovy paste. It adds a deep, umami flavor to dishes and is available in most grocery stores, usually in the canned fish aisle. Lastly, ‘scaloppine’ is an Italian term referring to very thin, boneless meat cuts, which in this case is veal.

Ingredients for Caper-Stuffed Veal with Tomato Spinach Sauce

Capers: Small, tangy pickled buds used for their distinctive sour/salty flavor.

Fresh parsley: A herb that adds a fresh, slightly peppery flavor to dishes.

Bread crumbs: Dried, ground bread used for adding crunch or as a binder in various recipes.

Anchovy paste: A paste made from ground anchovies, used to add a deep, savory flavor to dishes.

Olive oil: A versatile oil extracted from olives, used for cooking and flavoring.

Veal scaloppine: Thin, boneless cuts of veal, used for their tender and delicate flavor.

Salt: Staple seasoning used to enhance the flavors of a dish.

Black pepper: A spice that adds a warm, spicy flavor.

Butter: Adds richness and creaminess to dishes.

Red wine: Used for depth of flavor and tenderizing the meat.

Tomatoes in thick puree: Adds a rich, tangy flavor and body to the sauce.

Spinach: A leafy green vegetable used for its mild, slightly sweet taste.

One reader, Ebenezer Paige says:

This caper-stuffed veal with tomato spinach sauce recipe is a game-changer! The flavors are perfectly balanced, and the veal is tender and juicy. The caper stuffing adds a delightful burst of flavor, and the tomato spinach sauce ties everything together beautifully. It's a must-try for any food enthusiast!

Ebenezer Paige

Cooking Techniques for Caper-Stuffed Veal

How to stuff the veal: Roll the veal scaloppine and secure each piece with a toothpick after adding the stuffing near the bottom of each piece of veal.

How to brown the veal: Brown the veal rolls in a large deep frying pan over moderate heat for about 3 minutes, in batches if necessary.

How to make the tomato spinach sauce: Combine the wine, tomatoes, salt, and pepper in the pan, bring to a simmer, and then add the veal back to the pan to continue simmering.

How to wilt the spinach: Add the spinach to the sauce and simmer until the spinach wilts and the sauce thickens, about 3 minutes.

How To Make Caper-Stuffed Veal with Tomato Spinach Sauce

This stuffed veal comes with a medley of lemony and salty flavors from the capers and anchovies, then simmered in a rich spinach sauce for a tasteful meal!

Preparation: 10 minutes

Cooking: 30 minutes

Total: 40 minutes

Serves:

Ingredients

¼cupcapers,drained
2tbspfresh parsley,chopped
cupdry bread crumbs
½tspanchovy paste
4tbspolive oil
8veal scaloppine,(about 1½ lbs in all)
salt
fresh ground black pepper
1tbspbutter
½cupred wine
1½cuptomatoes in thick puree,(one 15 oz can), canned, crushed
10ozspinach

Instructions

In a small bowl, combine the capers, parsley, bread crumbs, anchovy paste and 2 tablespoons of the olive oil.
Put the veal on a work surface and sprinkle ⅛ teaspoon of salt and ⅛ teaspoon of pepper over the meat.
Put some of the stuffing near the bottom of each piece of veal. Roll the veal up loosely, enclosing the stuffing, and secure each piece with a toothpick.
In a large deep frying pan, heat the remaining 2 tablespoons oil and the butter over moderate heat. Add the veal rolls to the pan and brown, in batches if necessary, for about 3 minutes. Remove.
Reduce the heat to moderately low. Add the wine to the pan and cook, stirring to dislodge any brown bits that cling to the bottom of the pan.
Stir in the tomatoes, ½ teaspoon of salt and ¼ teaspoon of pepper. Bring to a simmer.
Return the veal to the pan. Cover and continue to simmer, turning the rolls once, for about 25 minutes, until tender. Remove the veal from the pan.
Add the spinach to the sauce and simmer for about 3 minutes, until the spinach wilts and the sauce thickens.
Remove the toothpicks from the veal rolls.
Serve the rolls with the sauce, and enjoy!

Nutrition

Calories: 529.54kcal
Fat: 32.30g
Saturated Fat: 10.13g
Trans Fat: 0.12g
Monounsaturated Fat: 16.49g
Polyunsaturated Fat: 2.83g
Carbohydrates: 6.85g
Fiber: 2.88g
Sugar: 2.01g
Protein: 46.99g
Cholesterol: 194.03mg
Sodium: 958.64mg
Calcium: 126.10mg
Potassium: 1313.82mg
Iron: 4.57mg
Vitamin A: 389.14µg
Vitamin C: 30.47mg

Helpful Technique for Preparing Stuffed Veal

When stuffing the veal rolls, be sure not to overfill them. If there's too much stuffing, it can spill out during cooking and cause the rolls to unravel. Instead, aim for a modest amount of stuffing that can be fully enclosed within the veal. This will ensure that the flavors are well balanced and that the veal cooks evenly. Additionally, when securing the rolls with toothpicks, make sure they're inserted horizontally and not vertically. This will make it easier to turn the rolls during cooking, ensuring they brown evenly on all sides.

Time-Saving Tips for Making Caper-Stuffed Veal with Tomato Spinach Sauce

Prep ahead: Prepare the caper stuffing and veal rolls the night before and store them in the refrigerator. This will save time on the day of cooking.

One-pan cooking: Use a large, deep frying pan to brown the veal rolls and simmer them in the sauce. This minimizes the number of dishes to clean up.

Quick wilt: Instead of wilting the spinach in the sauce, quickly blanch it in boiling water for a few seconds before adding it to the sauce. This will save time and retain the vibrant green color of the spinach.

Efficient assembly: Lay out all the veal scaloppine and stuff them in an assembly line fashion to streamline the process.

Pre-cut ingredients: Pre-measure and pre-cut all the ingredients before starting the cooking process to save time during preparation.

Multi-task: While the veal is simmering, use that time to prepare any side dishes or set the table to make the most of your time in the kitchen.

Substitute Ingredients For Caper-Stuffed Veal with Tomato Spinach Sauce Recipe

capers - Substitute with chopped green olives: Chopped green olives can provide a similar briny and tangy flavor to capers, making them a suitable substitute in the recipe.
fresh parsley - Substitute with fresh cilantro: Fresh cilantro can offer a similar herbaceous and fresh flavor to the dish, complementing the other ingredients in the recipe.
dry bread crumbs - Substitute with panko breadcrumbs: Panko breadcrumbs can provide a similar crispy texture and absorbency to the dish, making them a suitable substitute for dry bread crumbs.
anchovy paste - Substitute with miso paste: Miso paste can offer a similar depth of umami flavor and saltiness, providing a suitable substitute for anchovy paste in the recipe.
olive oil - Substitute with avocado oil: Avocado oil can be used as a substitute for olive oil, providing a similar mild flavor and high smoke point for cooking the veal scaloppine.
veal scaloppine - Substitute with chicken breast cutlets: Chicken breast cutlets can be used as a substitute for veal scaloppine, offering a similar thin and tender texture when cooked.
red wine - Substitute with beef broth: Beef broth can provide a rich and savory flavor to the sauce, serving as a suitable substitute for red wine in the recipe.
tomatoes in thick puree - Substitute with canned crushed tomatoes: Canned crushed tomatoes can offer a similar thick and rich texture, providing a suitable substitute for tomatoes in thick puree in the recipe.
spinach - Substitute with kale: Kale can be used as a substitute for spinach, offering a similar earthy flavor and hearty texture in the tomato spinach sauce recipe.

Presenting Caper-Stuffed Veal with Tomato Spinach Sauce

Elevate the veal rolls: Gently place the veal rolls on the plate, ensuring they are positioned elegantly and invitingly.
Garnish with fresh herbs: Sprinkle a few sprigs of fresh parsley over the veal rolls to add a pop of color and a touch of freshness.
Create a vibrant spinach bed: Arrange the wilted spinach in a neat bed on the plate, providing a contrasting backdrop for the veal rolls.
Drizzle with tomato sauce: Carefully spoon the rich tomato sauce over the veal rolls, ensuring each roll is generously coated.
Add a touch of sophistication with capers: Sprinkle a few capers around the plate to add bursts of briny flavor and visual interest.
Consider the plate shape and color: Choose a plate that complements the colors of the dish and allows the veal rolls to be the focal point.
Balance the composition: Ensure the plate is balanced and visually appealing, with the veal rolls and accompaniments thoughtfully arranged.

Essential Kitchen Tools for Making Stuffed Veal

Frying pan: A flat-bottomed pan used for frying, searing, and browning foods.
Deep frying pan: Similar to a frying pan, but with higher sides to contain oil for deep frying.
Small bowl: Used for mixing small amounts of ingredients or for holding prepped items.
Toothpicks: Used for securing stuffed meats or appetizers.
Large deep frying pan: A large pan with high sides, suitable for deep frying and cooking larger quantities of food.
Saucepan: A deep cooking pan with a long handle and a lid, used for making sauces, boiling liquids, or cooking small quantities of food.
Tongs: Used for flipping, turning, or serving food items without piercing them.
Spatula: A flat, flexible utensil used for lifting, flipping, or spreading food.
Knife: Essential for slicing, dicing, and trimming ingredients.
Cutting board: Used as a surface for cutting, chopping, and preparing ingredients.
Measuring cup: Used for accurately measuring liquid or dry ingredients.
Measuring spoons: Essential for precise measurement of small quantities of ingredients.
Cooking twine: Used for trussing meats or securing stuffed items.
Wooden spoon: Ideal for stirring, mixing, and tasting dishes while cooking.
Whisk: Used for blending, beating, and whipping ingredients together.
Colander: A bowl-shaped kitchen utensil with perforations for draining liquids from food.
Lid: Used for covering pans and pots during cooking to retain heat and moisture.
Grater: Used for grating cheese, vegetables, or other foods into fine pieces.
Oven: Used for baking, roasting, and broiling food items.
Stove: Used for cooking food by applying heat to the base of pots and pans.
Ovenproof dish: A dish that can be used in the oven, suitable for baking and roasting.
Skillet: A flat-bottomed pan with sloping sides, used for frying, searing, and sautéing.

Storing and Freezing Caper-Stuffed Veal with Tomato Spinach Sauce

To store leftover caper-stuffed veal in the refrigerator, allow it to cool completely to room temperature before transferring it to an airtight container. It will keep in the fridge for up to 3-4 days.
If you want to freeze the caper-stuffed veal for later consumption, wrap each roll tightly in plastic wrap or aluminum foil, then place them in a freezer-safe container or resealable bag. Label the container with the date and contents before placing it in the freezer. The veal rolls can be frozen for up to 2-3 months.
To store the leftover tomato spinach sauce, allow it to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3-4 days.
If you want to freeze the tomato spinach sauce, pour it into a freezer-safe container or resealable bag, leaving some headspace for expansion. Label the container with the date and contents before placing it in the freezer. The sauce can be frozen for up to 2-3 months.
To reheat the frozen caper-stuffed veal, thaw it overnight in the refrigerator. Place the veal rolls in a baking dish, cover with foil, and bake in a preheated 350°F (175°C) oven until heated through, about 20-25 minutes.
To reheat the frozen tomato spinach sauce, thaw it overnight in the refrigerator. Transfer the sauce to a saucepan and heat it over medium-low heat, stirring occasionally, until it's heated through and simmering. If the sauce seems too thick, you can add a little water or broth to thin it out.

How To Reheat Leftover Caper-Stuffed Veal

Preheat your oven to 350°F (175°C). Place the leftover caper-stuffed veal rolls in an oven-safe dish and cover with aluminum foil. Bake for 15-20 minutes or until the veal is heated through. This method will help retain the moisture in the meat and prevent it from drying out.
If you have stored the tomato spinach sauce separately, reheat it in a saucepan over medium-low heat, stirring occasionally. Once the sauce is hot, pour it over the reheated veal rolls and serve.
For a quicker reheating method, you can use the microwave. Place the veal rolls on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1-2 minutes, or until the veal is heated through. Reheat the sauce separately in a microwave-safe bowl for 1-2 minutes, stirring halfway through.
If you have stored the veal rolls and sauce together, you can reheat them in a covered skillet over medium-low heat. Stir occasionally to ensure even heating and to prevent the sauce from sticking to the bottom of the pan. This method may take a bit longer, but it will help the flavors meld together.
To add a fresh touch to your leftover dish, consider garnishing with some freshly chopped parsley or basil before serving. This will brighten up the flavors and make the dish feel like a new meal.

Interesting Fact About Caper-Stuffed Veal

Capers are actually flower buds that are harvested before they bloom. They add a unique tangy and salty flavor to dishes and are a popular ingredient in Mediterranean cuisine.

Is Making Caper-Stuffed Veal at Home Cost-Effective?

This caper-stuffed veal with tomato spinach sauce recipe offers a delightful blend of flavors and textures. The use of veal, capers, and spinach creates a rich and savory dish. While veal can be a bit pricier, the dish's overall cost is balanced by the use of affordable ingredients like capers and spinach. The approximate cost for a household of 4 people is around $35-$40. The dish's exquisite taste and elegant presentation earn it a solid 8/10 rating, making it a worthwhile investment for a special family dinner or entertaining guests.

Is This Veal Recipe Healthy or Unhealthy?

The caper-stuffed veal with tomato spinach sauce recipe is a delicious and flavorful dish, but it may not be the healthiest option. Here's an analysis of the recipe:

Veal is a lean protein source, but it is high in cholesterol and saturated fat.
The recipe uses a significant amount of olive oil and butter, which are high in calories and fat.
Bread crumbs and anchovy paste add extra calories and sodium to the dish.
The tomato spinach sauce is a good source of vitamins and minerals, especially vitamin A and iron from the spinach.
Red wine is used in the sauce, which can provide some antioxidants, but it also adds extra calories.

To make this recipe healthier, consider the following suggestions:

Replace the veal with a leaner protein source, such as chicken breast or turkey scaloppine. This will reduce the amount of saturated fat and cholesterol in the dish.
Use whole wheat bread crumbs instead of regular bread crumbs to increase the fiber content.
Reduce the amount of olive oil and butter used in the recipe. You can use cooking spray or a smaller amount of oil to brown the veal rolls.
Add more vegetables to the sauce, such as diced onions, garlic, or bell peppers, to increase the nutrient content and fiber.
Use low-sodium tomato puree and reduce the amount of added salt to lower the overall sodium content of the dish.
Serve the veal rolls with a side of whole grain pasta or quinoa to add more fiber and complex carbohydrates to the meal.

Editor's Opinion on This Veal Recipe

The caper-stuffed veal with tomato spinach sauce recipe is a delightful combination of flavors and textures. The caper and parsley stuffing adds a burst of briny and herby notes to the tender veal, while the tomato spinach sauce brings a rich and savory element to the dish. The use of anchovy paste and red wine adds depth and complexity to the sauce, elevating the overall taste. The dish is well-balanced and showcases a harmonious blend of ingredients. It's a sophisticated and elegant dish that would impress any dinner guest.

Enhance Your Caper-Stuffed Veal with Tomato Spinach Sauce Recipe with These Unique Side Dishes:

Roasted Garlic Mashed Potatoes: Creamy mashed potatoes with a hint of roasted garlic, perfect for soaking up the delicious tomato spinach sauce

Grilled Asparagus with Lemon Zest: Tender asparagus spears grilled to perfection and topped with a zesty lemon zest, adding a refreshing contrast to the rich veal rolls

Honey Glazed Carrots with Thyme: Sweet and savory carrots glazed with honey and sprinkled with fresh thyme, providing a delightful balance to the caper-stuffed veal

Similar Recipes to Try If You Enjoy Caper-Stuffed Veal

Savory Beef Stew: This hearty beef stew is perfect for a cozy night in. The tender beef and flavorful vegetables make for a comforting and satisfying meal.

Lemon Garlic Roasted Chicken: The zesty flavor of lemon and the savory taste of garlic come together in this delicious roasted chicken recipe. It's a simple yet impressive dish that's perfect for any occasion.

Mango Coconut Rice Pudding: Indulge in this creamy and tropical rice pudding that's infused with the sweet flavor of mango and the rich taste of coconut. It's a delightful dessert that will transport you to a tropical paradise.

Spicy Black Bean Soup: Warm up with a bowl of this spicy black bean soup that's packed with bold flavors and hearty ingredients. It's a satisfying and nutritious soup that's perfect for a chilly day.

Grilled Peach and Prosciutto Salad: Enjoy the perfect balance of sweet and savory in this refreshing salad. Grilled peaches and salty prosciutto come together to create a delightful combination of flavors and textures.

Appetizer and Dessert Ideas to Serve with Caper-Stuffed Veal

Appetizers:

Stuffed Mushrooms: Create a savory and indulgent appetizer by stuffing mushrooms with a mixture of cream cheese, garlic, and herbs. Bake until golden and serve hot for a crowd-pleasing starter.

Bruschetta with a Twist: Put a unique spin on traditional bruschetta by topping crispy bread with a flavorful combination of diced tomatoes, fresh basil, and balsamic glaze. This refreshing and vibrant appetizer is sure to impress your guests.

Desserts:

Chocolate Mousse: Indulge in a rich and creamy chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder for an elegant and decadent dessert experience.

Strawberry Cheesecake: Savor the creamy and tangy flavors of a classic strawberry cheesecake, topped with fresh sliced strawberries and a drizzle of strawberry sauce for a delightful and refreshing treat.

Why trust this Caper-Stuffed Veal with Tomato Spinach Sauce Recipe:

This recipe offers a delightful combination of flavors and textures, ensuring a satisfying dining experience. The caper-stuffed veal is tender and succulent, complemented by the savory tomato spinach sauce. The use of anchovy paste adds depth to the stuffing, while the red wine infuses rich, robust notes into the sauce. The inclusion of spinach not only enhances the nutritional value but also contributes a vibrant color to the dish. With the careful selection of ingredients such as capers, fresh parsley, and dry bread crumbs, this recipe promises a delightful and memorable culinary journey.

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FAQ:

What can I use as a substitute for veal in this recipe?

You can substitute veal with chicken or turkey scaloppine for a lighter alternative. You can also use pork or beef if you prefer a richer flavor.

Can I prepare the caper stuffing in advance?

Yes, you can prepare the caper stuffing in advance and store it in an airtight container in the refrigerator for up to 2 days. This can save time when you're ready to cook the dish.

Can I use fresh tomatoes instead of canned tomatoes in this recipe?

Absolutely! You can use fresh tomatoes in place of canned tomatoes. Simply blanch the tomatoes, remove the skins, and crush them to make a thick puree for the sauce.

Can I omit the anchovy paste from the caper stuffing?

If you prefer not to use anchovy paste, you can omit it from the caper stuffing. The capers and parsley will still provide a flavorful filling for the veal.

What can I serve as a side dish with this recipe?

This dish pairs well with a variety of sides such as roasted potatoes, creamy polenta, or a simple green salad dressed with vinaigrette. Choose a side that complements the flavors of the veal and tomato spinach sauce.