Veal Roulades with Saffron Risotto

Ingredients

• 1 head Romanesco
• 400 g veal loin (4 slices; very thin slices)
• Salt
• Pepper (freshly ground)
• 4 sprigs Rosemary
• 500 g fresh thick pieces of tuna (2 fresh thick pieces of tuna; sushi quality)
• 3 tbsp olive oil
• 4 tbsp butter
• 2 lemons
• 1 tbsp pickled capers
• 2 Tomatoes
• 1 Shallot
• 1 tbsp chopped parsley
• 2 Garlic cloves
• 300 ml Vegetable broth
• 400 g short-grain rice (e.g., Vialone)
• 1 onion
• 2 tbsp butter
• 2 tbsp olive oil
• 1 l meat broth (from a can)
• 1 packet saffron strands
• 80 g grated parmesan
• 40 g Butter
• Salt
• Pepper

Instructions

1. 1.

   Clean Romanesco, cut into fine florets, wash and blanch in boiling salted water for 3-4 minutes, drain, rinse with cold water and let dry.

2. 2.

   Peel lemons thoroughly with a sharp knife removing the white pith. Cut fruit fillets from the separating membranes and roughly chop. Chop capers. Wash tomatoes, quarter, core and roughly chop. Peel shallot and garlic, finely dice and sauté in a small pot with 1 tbsp olive oil. Add lemon fillets, capers, garlic cloves and tomatoes, wilt briefly, pour in broth, season with salt and pepper and add the remaining butter. Stir and reduce for a few minutes, then sprinkle with chopped parsley.

3. 3.

   If needed, flatten veal slices, season with salt and pepper. Wash rosemary, shake dry. Cut tuna fillets lengthwise in half and wrap one piece of tuna around each veal slice, place a sprig of rosemary on top and secure with a toothpick.

4. 4.

   Brown the roulades in 2 tbsp olive oil in a pan from all sides. The tuna should remain slightly translucent in the center. Place the tuna-veal involtini on a plate and let rest in the oven at 70°C for another 3-4 minutes.

5. 5.

   Toss Romanesco florets in 2 tbsp hot butter, lightly salt and drain on kitchen paper.

6. 6.

   Plate the involtini with Romanesco and lemon-caper sauce. Serve with saffron risotto.

7. 7.

   Peel and finely chop onion. Heat butter and olive oil, sauté onion until translucent and add rice. Stir and gradually pour in boiling broth while stirring continuously. Add saffron, season with salt and pepper and cook for about 20 minutes. Stir in half the Parmesan and butter, plate in a bowl and sprinkle remaining cheese on top.