Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Rhubarb
Meat
Pesto
Utensils
One ovenproof dish (holding approx. 1 ½ l)
How it's done
Rhubarb
Pour the water into a pan along with all the other ingredients up to and including the salt, bring to the boil. Remove the pan from the heat, add the rhubarb and leave to cool in the stock.
Meat
Heat the oil in a frying pan. Add the shallots, sauté for approx. 5 mins., transfer to the dish. Season the meat, arrange the rosemary on top, roll up and tie with cooking string. Add oil to the same pan, brown the meat all over for approx. 5 mins., remove, place in the dish on top of the shallots.
To roast in the oven
Approx. 40 mins. in the centre of an oven preheated to 180 °C. The core temperature should be approx. 60 °C.
Pesto
Place the wild garlic in a blender along with all the ingredients up to and including the oil, puree. Add the cheese, mix, season.
To serve
Remove the meat from the oven, cover and leave to rest for approx. 10 mins. Carve the meat, serve with the shallots, rhubarb and pesto.
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