Veal Rolls Stuffed with Spinach and Gruyère
Ingredients
- 1 tablespoon anchovy paste
- 1 stick (1/2 cup) unsalted butter, softened
- 6 veal cutlets (scallopini; preferably cut from round; no more than 1/4 inch thick; 1 1/2 pounds total)
- 3 ounces Gruyère, coarsely grated (1 1/2 cups)
- 2 ounces baby spinach leaves (1 1/4 cups)
- 1/3 cup dry white wine
- 3 tablespoons finely chopped fresh flat-leaf parsley
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