for 4 person

Romanesco broccoli and potatoes

500 g	Romanesco broccoli, cut into florets
500 g	new potatoes, quartered lengthwise
2 tbsp	olive oil
¾ tsp	salt

Filling

150 g	cream cheese (e.g. Tartare spreadable cheese with sea salt)
½ bunch	wild garlic (approx. 10 g), finely chopped
30 g	dried apple ring (soft), finely chopped
a little	Tasmanian pepper

Involtini

8	thin veal cutlets (each approx. 60 g) pounded flat
¼ tsp	salt
a little	pepper
70 g	Mostbröckli (beef sausage)
	oil for frying
2 dl	single cream for sauces
1 dl	meat bouillon
1 tbsp	maple syrup
½ bunch	wild garlic, finely chopped

How it's done

Romanesco broccoli and potatoes

Mix the broccoli and potatoes with the oil and salt, spread onto a baking tray lined with baking paper.

Roast for approx. 35 mins. in the centre of an oven preheated to 200°C.

Filling

Mix the cream cheese, wild garlic, apples and pepper.

Involtini

Season the veal cutlets, top with the Mostbröckli, spread the filling on top, roll up the cutlets and secure each one with a toothpick. Heat the oil in a frying pan, fry the involtini on all sides for approx. 4 mins. Remove and keep warm. Pour in the cream, stock and maple syrup, reduce for approx. 10 mins. Return the meat to the pan and heat gently. Add the wild garlic. Serve the involtini with the Romanesco broccoli and potatoes.

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