Tavola di broccoli

We had a long week of rain here in Milan. Saturday was really bad it rained for 24 hours so I decided not to go out and take my sofa care of me all day.

For lunch I was so inspired to prepare a good and mainly a coloured lunch to fight against a bit of melancholy. So here’s the result.


Roman cauliflower
Raisins
Almonds
Sheep milk ricotta
Black pepper

Mix the ricotta with 2 spoons of water to get a creamy sauce. Steam the roman cauliflower for 12 min it must remain crunchy. Pan roast some almonds and rehydrate the raisin. Dress the roman cauliflower with some evo oil.

On the plate pour the ricotta sauce, lay down the roman cauliflower (warm) and some pan roasted almonds, raisins and some grain of Cervia salt and fresh grounded black pepper.

Involtini di vitello

The sun is shining so let's give the go-ahead to the weekend!!!
 

You can prepare these rolls in advance and stuff them with the vegetables you more enjoy.

 

2 thin veal round steaks (for 4 rolls)

100 gr Swish chards

5 black olives

8 raisins

oil

salad

 

Boil the Swiss chards and drain well. Soak the raisins in warm water for 10 min.

 

In a bowl put the raisins, the pitted black olives in pieces and fold the Swiss chards in, mixing with 2 tbs of oil and salt.

 

Set the skillet over medium-high heat with the steaks, cook for 3 min per side (longer time depends on the thickness of the meat).

 

Cut each steak into two parts and roll with the Swiss chards mixture.

 

Serve on a mix salad plate.