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
Truffle butter
Venere rice
Meat
Vegetables
How it's done
Truffle butter
Mix the butter with the truffle, season with salt. Place the butter on a piece of cling film, shape into a roll, chill until ready to serve.
Venere rice
Heat the oil in a pan. Add the rice and sauté until translucent, stirring constantly. Pour in the water, bring to the boil, season with salt. Cover and cook over a low heat for approx. 40 mins., stirring occasionally, until al dente. Drain the rice, if necessary.
Meat
Heat the oil in a wide frying pan. Season the meat, fry for approx. 3 mins. on each side. Remove, wrap in foil, leave to rest for approx. 10 mins.
Vegetables
Without adding any oil, gently fry the bacon in a non-stick frying pan until crispy. Add the cabbage, garlic and vinegar, sauté for approx. 5 mins., season. Remove and keep warm. Heat the oil in a frying pan, stir fry the artichokes for approx. 3 mins.
Serve
Remove the meat from the foil, cut in half diagonally, cut the truffle butter into slices, serve both with the rice, cabbage and artichokes.
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