Calf carrots with sardelles, spinach lasagna and baked potatoes

Ingredients for Calf carrots with sardelles, spinach lasagna and baked potatoes

Instructions for Calf carrots with sardelles, spinach lasagna and baked potatoes

To prepare the Calf carrots with sardelles, spinach lasagna and baked potatoes recipe, please follow these instructions:

Put the spinach in the refrigerator for thawing the day before or thaw it. Up in the microwave.

Calf Carrots: Mix chopped veal with finely chopped onions, eggs, capers and chopped sardellas. Spice with pepper. Let the father rest while preparing the accessories:
Wash and halve the potatoes. Brush with a little oil and sprinkle with provence spice, salt and pepper. Behind the potatoes 35-45 min. At 225 degrees until they are tender.

Cook chopped garlic in butter and add thinned, chopped spinach. Sprinkle flour into spinach and add milk. Let it boil 2-3 min and season with salt and pepper. Brush a refractory dish (a lasagna dish) with olive oil. Cut slices of tomato and put them in the dish, season with oregano, salt and pepper. Then put a thin layer of spinach spout and saw a layer of lasagna plates. Continue the layers and finish with a layer of spinach spout. Sprinkle grated cheese over and behind the lasagna with the potatoes, approx. 35-45 min to the surface is light brown.

Form four calves. Turn them in flour and put them in butter and oil on the forehead at medium heat for approx. 5-7 min on each side until they are completed. Squeeze lemon juice over.

tips:
Save the rest of the sardelles to cold potato salad with finely chopped or onions.