Spinach Beef Rolls

Preparation:

Preparation: Boil the spinach, drain it, squeeze it and flavor it in a pan with a large knob of butter. Arrange the slices of cheese, a little chopped carrots and a little spinach on the slices of meat, well flattened and beaten. Roll up and tie with white kitchen string. In a saucepan, heat a spoonful of oil with the remaining butter and brown the rolls. When they are well coloured, sprinkle them with wine and let them evaporate. Add the chopped shallots, the peeled and diced tomato, salt and pepper, cover and cook over low heat for 20 minutes. Add the not so finely chopped leftover carrots and after 5 minutes the remaining spinach. Cook for another 5 minutes and serve the rolls with their sauce. Accompanying wines: Colli Morenici Mantovani Del Garda Rosso DOC, Sangiovese Di Romagna (also “Novello”) DOC, Guardiolo Rosso DOC.