Veal Birds with Zucchetti and Tomatoes

– thinly sliced

1 soup spoon mustard

4 large slices of ham – thinly sliced

150 g ricotta

500 g zucchetti

500 g firm tomatoes

2 dl cream

0.5 bunch of parsley

Rinse the spinach thoroughly. Put it in a frying pan dripping wet and cook it until it is just tender and the vegetables have collapsed. Drain into a colander and squeeze very well by hand.

Peel and chop the onion and garlic clove. Sauté in butter until translucent. Add spinach, season with salt, pepper and nutmeg and sauté, turning, until tender, 3 to 4 minutes. Cool.

Spread the veal patties out on the work surface. Spread a thin layer of mustard on one side. Cut ham slices in half and place each on a veal patty. Spread spinach and ricotta evenly on top. Roll up meat patties and secure with wooden skewers or tie with kitchen string.

Cut the stem ends of the zucchetti into small pieces and cut the unpeeled fruit into wheels. Dip the tomatoes briefly in boiling water, cool, remove the skin and cut into quarters.

Grease a large baking dish with butter. Layer veal birds, zucchetti and tomatoes. Season everything with salt and pepper. Spread the cream evenly over the top.

Meanwhile, steam the meat birds with the vegetables in the oven heated to 200 degrees on the second rack from the bottom for a good hour. In between, turn the veal rolls once on the other side. Before serving

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