highlights | Das Magazin der Leonardo Hotels München | Ausgabe 1

The restaurant »Vitruv« of the Leonardo Royal Hotel Munich is his territory. And like a real Italian he proudly shares his skills. Today: Veal filet in a prosciutto coat with fig risotto. »One never forgets the smell of mamas tasteful cookings«, says chef Giulio Lentoni. »My meals all have the motto: alla mamma! Fresh ingredients and the right recipe make an authentic meal. The charme and the easiness of our Italian cooking.« Buon appetito…!

Küchenchef Giulio Lentoni

Wrapped and roasted veal filet with fig risotto (serves 4)

Ingredients: 650 gr veal filet, 2 tb horseradish cream, cracked black pepper, 8-12 slices prosciutto Fig risotto: 2 large ripe figs sliced in quarters, 1 finely chopped shal- lot, 1 tb white sugar, 15 ml olive oil, 70 gr butter, 1 glass quality white wine, 200 gr risotto rice (preferably Carnaroli), 1 lt hot vegetable broth, (may be prepared the day before from onions, carrots, ce- lery boiled in 1 lt of water), 60 gr Parmigiano Reggiano Preparation: Wrapped and roasted veal filet: Preheat the oven to 190° C. Trim the filet of any sinew. Spread the horseradish over the veal and sprinkle with the pepper. Wrap the prosciutto around the veal, tucking the ends under the filet. Place in a baking tray lined with baking paper and cook for 25 minutes (rare), 35 minutes (medium) or 45 minutes (well done). To serve, slice and serve with fig risotto.

Fig risotto: In a deep pan add the olive oil and fry the shallots to a glossy color. Add the risotto rice and stir until very hot but not burnt and add the wine. Gradually add the broth and keep stirring pre- venting the risotto from sticking at the bottom of the pan. After 15 minutes the risotto will be »al dente«. At that point it must be remo- ved from the heat and the cold butter added, always stirring. Then the parmigiano is added. In a non stick pan you will have previously caramalized the figs with the sugar and a little butter. They may now be added to the risotto, which must be fluffy and wavy. Drizzle with extra virgin olive oil and serve. Wine suggestion of our sommelier Biagio Tanzola: A 2008 Teere, rare Riserva DOC, Carignano Del Sulcis of Sardinia: It’s a brilliant rubin red wine with a fruity taste of black wild berry and a well balanced acidity.

Rezept 21