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1
Preheat the oven to 400 degrees F.
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2
Coat a large straight-sided saute pan with olive oil.
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3
Smash 2 of the whole garlic cloves with the heel of your hand and toss them into the pan with a pinch of crushed red pepper.
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4
Bring the pan to a medium-high heat.
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5
When the garlic is golden brown and very aromatic, remove it from the pan and discard it, it has fulfilled its garlic destiny.
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6
Add the spinach to the pan, stir to coat the oil and season with salt.
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7
Cover the pan and cook for 2 to 3 minutes.
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8
Remove the lid from the pan and stir the spinach, it should be wilted.
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9
Taste and adjust the seasoning if needed.
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10
Transfer the spinach to a mesh strainer to let any excess water drain out.
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11
Return the pan to the burner and coat the pan with olive oil and add in 2 more garlic cloves that have been smashed with the heel of your hand.
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12
Repeat the process of cooking the garlic to golden brown and discarding.
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13
Toss in a pinch of crushed red pepper and the sliced mushrooms.
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14
Season the mushrooms with salt and cook until they are soft and wilted, add a little more oil if they are a little dry.
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15
Taste the mushrooms and adjust the seasoning if needed.
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16
Remove from the heat and let cool.
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17
Squeeze out any excess liquid from the wilted spinach and coarsely chop.
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18
Add to the mushrooms, toss in the Parmigiano and stir to combine.
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19
Taste to make sure it is delicious.
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20
Reserve.
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21
Lay the meat out and gently pound to flatten.
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22
Sprinkle generously with salt.
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23
Lay the prosciutto slices down the middle of the veal.
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24
Lay a log of the spinach and mushroom mixture down the middle of the prosciutto.
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25
Roll the veal around the prosciutto and tie the veal with butcher's twine.
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26
Coat a Dutch oven with olive oil and bring to a medium-high heat.
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27
Add the veal roll and brown on all sides.
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28
Remove the veal from the pan and reserve.
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29
Ditch any excess fat and add a few drops of new oil.
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30
Add the onions to the pan, stir to coat with the oil and season with salt.
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31
Lower the heat to medium and cook the onions, covered, for 7 to 8 minutes.
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32
Uncover the onions, they should be very soft and wilted.
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33
Add the chopped garlic and rosemary and cook for 2 to 3 minutes.
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34
Add the wine and reduce by half.
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35
Return the veal to the pan and add chicken stock until it comes about halfway up the sides of the veal.
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36
Toss in the bay leaves and thyme bundle.
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37
Cover and place in the oven and cook for 1 hour.
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38
Remove the veal from the oven, turn over and add more stock if the liquid has reduced.
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39
Taste the braising liquid if the liquid level has reduced significantly.
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40
Cook for 1 hour.
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41
Remove the lid from the Dutch oven and braise for another 45 minutes to allow the liquid to reduce.
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42
Remove the veal from the oven, remove from the pan, cover with foil and let rest for 15 minutes.
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43
Place the Dutch oven on a burner over medium heat to reduce the braising liquid if it is too soupy.
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44
Taste the liquid to make sure the seasoning is correct.
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45
Slice the veal into medallions and serve with the braising liquid and onions.
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46
Wine Pairing Suggestion: Gavi
