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🍽️ Meat Rolls with Spinach and Tagliatelle

767 kcal · 30 min · 4 servings

Meat Rolls with Spinach and Tagliatelle Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the spinach thoroughly and let it drain.
  2. 2. Bring about 2 liters of salted water to a boil in a pot.
  3. 3. Add the spinach to the boiling water for about 2 minutes (this is called blanching, i.e., short cooking in boiling water).
  4. 4. Pour the spinach into a colander and rinse it immediately with cold water to stop the cooking process.
  5. 5. Squeeze the spinach well to remove excess water.
  6. 6. Bring about 5 liters of salted water to a boil in another pot.
  7. 7. Rinse the meat steaks and pat them dry with a kitchen towel.
  8. 8. Place the steaks between two layers of cling film.
  9. 9. Pound the meat flat with a meat mallet or a heavy pot until it is thin.
  10. 10. Season the flat steaks with salt and pepper.
  11. 11. Place half a slice of cheese on each piece of meat.
  12. 12. Add some of the prepared spinach onto the cheese slices.
  13. 13. Roll the steaks up tightly.
  14. 14. Secure the rolls with wooden skewers so they do not open.
  15. 15. Set aside the remaining spinach.
  16. 16. Melt the butter in a pan over medium heat.
  17. 17. Fry the meat rolls on all sides for about 4 to 5 minutes.
  18. 18. Make sure the side with the meat overlap is facing down in the pan first.
  19. 19. Deglaze the pan with wine and broth.
  20. 20. Let the liquid reduce for about 4 minutes.
  21. 21. Add the remaining spinach, cream, and sour cream to the pan.
  22. 22. Let everything cook for another 8 minutes.
  23. 23. Cook the tagliatelle in the boiling salted water for about 3 minutes.
  24. 24. Pour the pasta into a colander and let it drain.
  25. 25. Season the sauce with salt and pepper to taste.
  26. 26. Serve the meat rolls together with the pasta and the sauce.

Nutrition per serving