Armen Ritter (Povesen) with Meat Filling

Ingredients

• 1 stalk leeks
• Salt
• 4 tomatoes
• Pepper (freshly ground)
• 4 tbsp white wine vinegar
• 6 tbsp Olive oil
• 2 shallots
• 1 Garlic clove
• 400 g beef (sirloin or fillet)
• 2 Eggs
• 100 ml milk
• 2 tbsp mountain cheese
• nutmeg
• 8 slices toast bread (deboned)
• clarified butter (for frying)
• parsley (for garnish)

Instructions

1. 1.

   Wash, trim and cut the leeks lengthwise into about 6 cm pieces. Blanch in salted water for 3-4 minutes, shock in cold water and drain. Wash the tomatoes, quarter them, remove stems and cut into eighths. Season the vegetables with salt, pepper, drizzle with vinegar and 4 tbsp olive oil, and arrange on plates.

2. 2.

   Peel and finely chop the shallot and garlic. Wash the beef, pat dry, first slice thinly then mince finely. Together with the shallots and garlic sauté in the remaining oil for 2-3 minutes. Remove from heat, fold in parsley and season with salt and pepper. Let cool slightly.

3. 3.

   Whisk the eggs with milk and cheese, seasoning with salt and nutmeg. Spread the filling on four slices of toast and top each with another slice. Carefully dip through the egg mixture and fry in hot clarified butter for 2-3 minutes per side until golden brown, turning gently so the filling does not fall out.

4. 4.

   Remove the Povesen and cut diagonally into quarters. Arrange on the salad and serve garnished with parsley.