Preheat an oven to 425 degrees.
In a bowl combine the spinach with the egg yolks, ricotta, bread crumbs, salami, garlic,
1 teaspoon salt and pepper. Mix well and as smooth as possible. Set aside. Make a pocket in the rack into which the stuffing will go by using a very sharp knife to make an incision in the center of the eye of the rack. Push the knife tip in and insert the knife the entire length of the rack but do not let it come out the other side.
Remove the knife and insert the handle of a wooden spoon. Work the spoon handle back and fourth to create a pocket or gap that runs from one end of the rack to the other.
Place the stuffing into a pastry bag fitted with a plain tip. Insert the pastry bag in the pocket of veal and gently squeeze the bag. Using the wooden handle again push the stuffing down as far as it will go and work the stuffing down into the meat until it reaches the unopened end of the rack. Continue to alternate between the bag and the plunging wooden spoon and fill the veal completely.
When the rack is ready to cook rub it with the olive oil and season with salt and pepper.
Place the rack into a roasting pan and cook for 30 minutes before turning the temperature down to 350 degrees and cook and additional 1 hour and 20 minutes. A meat probe should read 150 degrees before you remove it from the oven.
Let rest for 20 minutes before carving.
Copyright Michael Lomonaco 1997