Ingredients:
1 kg of veal fin
4 tablespoons of oil
2 eggs
1 kg of spinach
3 tablespoons of lard
50 gr of pitted olives
5 cl of white wine
5 cl of hot water
Sal Island
Preparation:
Open the fin of veal, remove the tips and chop that meat that you have removed. Clean the spinach by removing the stems. Put them in a saucepan with water and salt. Cover and cook for about 10 minutes. Drain and chop them finely. Spread the veal on the table. Salt and spread the minced meat on it.
Beat an egg and make a very fine omelette with it. And with the other egg, make another normal omelette.
Place them on the minced meat, one next to the other. On them put the olives and spinach. Roll up the fin carefully, so that the filling does not move from its place, and tie with a thin cooking rope.
Brown the veal with the butter in a pan, salt very lightly on the outside. Take it to the oven at medium temperature, previously heated for 10 minutes.
Roast for 30 minutes and drizzle with the wine. After 30 minutes and spray it with the hot water. Leave it for another 30 minutes and drizzle it from time to time with its own sauce.
Let it cool a bit to carve it. To accompany it, it can be served with sauteed vegetables or some baked potatoes.