List of Ingredients
- 22 OZ. of veal tritip
- 9 OZ. of spinach
- bread, without crusts
- 3 OZ. of shallots
- grated Grana Padano cheese
- 1 WHOLE of egg
- Butter
- Milk
- Dry white wine
- Garlic
- Rosemary
- Extravirgin olive oil
- Salt
- Pepper
Method
Cut the bread into small pieces and soak them in a glass of milk.
Have your butcher prepare the tri-tip so it can be stuffed, or make a hole yourself on the shortest side of the tri-tip.
Cook the spinach for 1 minute in boiling water, drain it, squeeze it out well and chop it.|Chop the shallots and sweat them with a pat of butter for 10-15 minutes with a pinch of salt, then add the spinach and mix well for 2 minutes. Place everything in a bowl and let cool.
Lightly squeeze the milk out of the bread, then mix it with the spinach along with the egg, grated Grana Padano cheese, salt and pepper, obtaining the filling.
Stuff the tri-tip with the filling, then close the open side with kitchen string.|Brown the roast in a pan with a little oil and a crushed clove of garlic, then transfer it into a baking dish.
Remove the garlic and oil from the pan, then add a splash of white wine, heat it for 1 minute and add it to the pan with the meat.
Roast the tri-tip with 2 sprigs of rosemary at 325 °F for about 50 minutes. Let the roast rest for 10 minutes before serving. Best enjoyed with roast potatoes.