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["Place the washed spinach leaves in a deep pot with just the water clinging to the leaves, season with salt and steam the vegetable in its own water on low heat for about 5 minutes. Turn leaves over and stir occasionally as water is released and the spinach starts to wilt and soften. Drain and squeeze hard to eliminate any remaining moisture.", "Place in a processor with one of the eggs, the Parmigiano-Reggiano and a quarter of the Mortadella plus very little salt and pepper. Whizz to a fine puree. Add a yolk, or the whole of the second egg *only* if the mixture seems very dry. Season generously with nutmeg.", "Place the piece of veal on a working surface, and gently pound it flat and wide as possible using the bottom of your clenched fist. Line with the sliced Mortadella. The fat in this will help to baste the lean veal and to keep it tender.", "Spread the spinach/Mortadella evenly over leaving a wide margin all round. Careful not to put too much on, be prepared to leave some aside rather than over stuffing the roll.", "Roll up the meat in the direction of the grain so that later you will slice across it. Roll pretty tightly. Tie it in several places with kitchen string about 1 cm apart - again tie tightly because the meat will shrink when you brown it.", "Heat 2 tbsp. olive oil with the butter in a deep pan and brown the roll on all sides over moderate heat, about 10 minutes. Add a little stock or water, then cover and leave to simmer about 30 / 35 minutes. During the cooking time turn the roll over occasionally and add stock as needed so it does not dry out but has a little sauce at the end - the ""intingolo"".", "When cooked, leave to rest 10 minutes, then remove the string and slice along the grooves where the string was.."]
