Argentine-style veal pamplona with spinach, sardo cheese, and roasted pears with warm chimichurri

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Lightly grease a baking dish with 1 tablespoon olive oil.

2. 2

   2. Heat a large skillet over medium heat. Add 1 tablespoon olive oil and sauté the spinach with 2 minced garlic cloves for 2 to 3 minutes, until wilted and reduced in volume. Remove from the heat, drain if needed, and let cool slightly.

3. 3

   3. In a bowl, mix the sautéed spinach with the grated sardo cheese, breadcrumbs, beaten egg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

4. 4

   4. Lay the veal flank steak on a board with the inner side facing up. Season with the remaining salt and pepper, then spread the mustard over the surface in a thin layer.

5. 5

   5. Spread the spinach and cheese filling over the meat, leaving a 2 cm / 3/4 in border all around. Roll tightly from the long side and tie with kitchen twine every 3 to 4 cm / 1 1/2 in.

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   6. Place the roll in the baking dish. Mix the white wine with 2 tablespoons water and pour it into the bottom of the dish, avoiding soaking the top of the roll too much.

7. 7

   7. In a separate bowl, toss the pear wedges with 1 tablespoon olive oil and a pinch of salt. Arrange them around the roll.

8. 8

   8. Roast for 25 minutes at 200 °C / 400 °F. Then lower the temperature to 180 °C / 350 °F and cook for 20 to 25 minutes more, until the meat is golden and juicy and the pears are tender.

9. 9

   9. Meanwhile, make the warm chimichurri: combine the chopped parsley, the remaining 2 finely chopped garlic cloves, lemon juice, 2 tablespoons olive oil, dried oregano, mild crushed chili, and a pinch of salt. Warm it for 30 to 40 seconds in a small saucepan over very low heat, without boiling.

10. 10

    10. Remove the pamplona from the oven and let it rest for 8 minutes. Cut off the kitchen twine, slice into thick portions, and serve with the roasted pears on top or alongside. Finish with the warm chimichurri.