Veal Rolls Stuffed with Spinach and GruyèreDitte Isager
We're all for those simple dishes in which every ingredient tastes radiantly of itself. Sometimes, though, we're reminded of how ingredients can become even more special from their interaction. This veal preparation is definitely one of those reminders — you don't taste cheese or anchovy or wine or butter, just gorgeous meat with a green freshness from the spinach. You'll want some good crusty bread to soak up every last drop of the incredibly flavorful sauce.
Cooks' note:
Anchovy butter can be made 3 days ahead and chilled, covered. Soften before using.
