-
1
In a large bowl, combine the veal, 1 cup bread crumbs, grated cheese, eggs, and salt and pepper, to taste, and mix thoroughly with hands.
-
2
Bring 6 quarts of water to a boil and add 1 tablespoon salt.
-
3
Dip the spinach leaves in the water to just wilt and immediately remove.
-
4
Add the carrot slices to the boiling water and cook for 4 to 5 minutes, then remove and set aside.
-
5
Combine the flour with the remaining 3 tablespoons breadcrumbs and heavily dust a wooden work board with the mixture.
-
6
Pat the veal mixture into a 1/2-inch thick rectangle and lay the spinach leaves over the meat, leaving a 1-inch border on the short sides.
-
7
Lay the carrot slices over the spinach in the same fashion, then layer the prosciutto and the cheese.
-
8
Carefully roll the meat into a jellyroll, making it as firm as possible.
-
9
The sausage should be about 16 inches.
-
10
Cut the sausage in half crosswise, sealing the ends thoroughly with the meat to keep the cheese from oozing out during cooking.
-
11
Dust outsides with flour.
-
12
In a frying pan large enough to hold both rolls, heat the olive oil over medium-low heat.
-
13
Add the rosemary and polpettone and brown meat on all sides, turning it carefully with a wooden spoon or 2 spatulas.
-
14
When the meat is brown, remove and discard as much oil as possible.
-
15
Pour half the wine and the chicken stock over the browned rolls, turn heat to medium-low, cover pan and cook 15 minutes.
-
16
(If liquid evaporates, add a little water to the pan).
-
17
Remove cover, turn meat rolls over and pour remaining wine and chicken stock over them, cover again, and cook for an additional 15 minutes.
-
18
Transfer the meat rolls to a cutting board.
-
19
Return the skillet to medium-high heat and add 1/2 cup water to pan juices.
-
20
Cook down, scraping up any brown bits, until you have 2 to 3 tablespoons meat glaze.
-
21
Strain to remove rosemary leaves.
-
22
Let rolls cool to room temperature, then slice as thinly as possible, and serve with meat glaze drizzled over.
