CookEat Recipe
Layered Veal Tortino on Buttered Spinach
Very thin veal escalopes layered with Parmesan and parsley inside a lining of pork fatback, cooked until the outer fat browns and turned out over buttered spinach.
Method
Steps
Step 1
Gather the ingredients: 300 g lean boneless milk-fed veal, trimmed and cut into very thin escalopes about 2–3 mm thick; 70 g cured pork fatback, sliced paper-thin; 40 g butter: about 10 g for the pan, 15 g over the meat and 15 g for the spinach; Salt, black pepper and a small pinch of ground mixed spice; 20 g grated Parmesan; 1 tablespoon finely chopped parsley; 400 g fresh spinach, washed and tough stems removed.
Step 2
Heat the oven to 170°C. Melt 10 g butter in a small heavy ovenproof casserole about 16 cm across. Line its bottom and sides with the thin fatback slices. Arrange a layer of the very thin veal slices over the lining and season lightly with salt, pepper, mixed spice, some Parmesan and parsley.
Step 3
Repeat the veal and seasoning layers until used up. Dot the top with 15 g butter. Cover the casserole and cook over very low stovetop heat for about 5 minutes to start heating the base, then transfer to the lower half of the oven for about 35–45 minutes, until the veal is cooked and the centre reaches at least 72°C.
Step 4
Remove the lid and continue for about 10–15 minutes so excess liquid evaporates. If the base fatback still needs colouring, put the uncovered casserole over gentle stovetop heat briefly, checking carefully to brown rather than burn it. The layers should be nearly dry and hold together for turning out. This oven-and-stovetop method replaces cooking with coals below and above.
Step 5
Meanwhile cook the spinach in a covered pan with only the water clinging to its leaves until wilted and tender, about 5–8 minutes. Drain and squeeze out excess moisture, then warm in the remaining 15 g butter. Spread it over a warm serving platter. Loosen the edge of the cooked tortino carefully and invert it onto the spinach, keeping the browned fatback lining outside. Cut through the layers and serve.
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