List of Ingredients
- 8 of veal slices
- 9 OZ. of Jerusalem artichoke
- 7 OZ. of pumpkin flesh
- purple potatoes
- 4 of slices lardo
- 1 of lime
- Flour
- Thyme
- Sage
- White wine
- Extravirgin olive oil
- Salt
- Pepper
Method
Peel the potatoes and Jerusalem artichokes and chop them into small pieces. Boil them separately (otherwise the potatoes will color the Jerusalem artichokes) in salted boiling water for 3-4 minutes. Beat the veal slices, cover them with a mixture of lardo, sage and thyme and fold the veal up, forming rolls. Add salt, pepper and dredge in flour.
Then brown them in a pan with a little bit of oil for 3 minutes. Add a dash of white wine, let it completely evaporate, then remove the rolls from the pan. Strain the cooking liquid and pour it over the meat.
Clean the pan and heat up a little bit of oil: add the pumpkin cut into small pieces along with the other vegetables. Add salt and cook for 5-6 minutes, then add the meat and a glass of water. Cook everything together for 5 minutes, then complete with a lime sliced into wedges. Serve, garnishing with fresh thyme and sage.