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Saltimbocca with risotto and green asparagus

2-3 persons | Kamado | Meat | Main dish, Appetizer


Preparation

Start with the risotto, finely chop the shallot and fry it in the pan with a little olive oil. Add the rice and fry 
Add the rice and fry it, deglaze with white wine and pour the stock over the rice. Let it cook for 40 min. under cover at 180 °C.
Flatten the veal slices between plastic foil, add the mozzarella, Parma ham, meat herbs and basil. Roll up the 
roll up the veal escalopes and stick a skewer through them. Coat the rolls with the marinade to protect them from the heat. 
heat. 

Clean the green asparagus and grill them together with the Saltimbocca for about 20 minutes. In the meantime, the risotto 
risotto continues to cook. At the last moment, finish the risotto with mascarpone, parmesan and the juice of a lime. 

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Ingredients

  • risotto 100 gr
  • lime
  • 1 shallot
  • olive oil 
  • white wine - half a glass
  • chicken stock 500 ml 
  • vegetable herbs - EldurApi
  • green asparagus (3-4 p.p.)
  • veal steaks (180 gr. p.p.)
  • mozzarella 1 ball
  • basil
  • 4 slices of Parma ham
  • meat marinade
  • meat spices - EldurApi
  • grated parmesan cheese
  • 2 tablespoons mascarpone
  • juice of half a lime

Requirements

  • pro set 
  • cast iron pan (optional)

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