for 4 person

Involtini

8	veal steaks (e.g. flank, approx. 80 g each)
½ tsp	salt
a little	pepper

200 g	cream cheese
8 slice	cured ham
1 bunch	basil
8	toothpicks

a little	oil
½ dl	white wine

Saffron risotto

½	onion
1	garlic clove
2 tbsp	olive oil
1 tsp	butter
200 g	risotto rice (e.g. Carnaroli)

1 pinch	saffron
1 dl	white wine
1 litre	vegetable bouillon
30 g	Parmesan

Vegetables

2	courgettes
4	tomatoes

2 tbsp	olive oil
½ tsp	salt
a little	pepper
a little	sugar

How it's done

Involtini

Pound the steaks to flatten them, season on one side, turn.

Spread the cream cheese over the steaks, leaving approx. 1 cm free around the edges. Top each steak with one slice of ham and approx. 3 basil leaves. Roll up the steaks tightly and secure with toothpicks.

Heat the oil in a frying pan and fry the Involtini all over for approx. 6 mins. Pour in the white wine, loosen any bits that have stuck to the bottom of the pan, cover and simmer for approx. 5 mins.

Saffron risotto

Finely chop the onion and garlic. Heat the olive oil and butter in a pan, briefly sauté the onion and garlic. Add the rice and sauté until translucent, stirring occasionally.

Add the saffron and white wine and almost completely evaporate. Gradually add the stock, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 20 mins., stirring until the rice is creamy and al dente. Stir in the cheese.

Vegetables

To prepare the vegetables, cut the courgette in half lengthwise and then into slices. Cut a cross into the tomatoes, dip briefly in boiling water, peel, quarter, remove the seeds and cut into chunks.

Heat the oil in a pan, add the courgette and sauté for approx. 3 mins. Add the tomatoes, continue cooking for approx. 1 min. and season.

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