Rezept
21
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.
Küchenchef Giulio Lentoni
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…!
