INGREDIENTS FOR 4 PEOPLE:
500 g veal fillet
100 g sliced speck
1 handful fresh raspberries
Extra virgin olive oil
Salt and pepper
¼ glass white wine
2 handfuls Denota raspberry-flavoured puffed rice
INGREDIENTS FOR THE JERUSALEM ARTICHOKE PUREE:
500 g di Jerusalem artichoke or 250 g Jerusalem artichoke and 250 g potatoes
200 g milk
1 dab butter
1 pinch nutmeg
2 pinches salt
Mushrooms cooked in oil, garlic, salt and pepper and parsley
DIRECTIONS FOR THE FILLET:
Cut the fillet into medallions. Wrap the medallions with the speck. In a pan, heat the oil and add the medallions. Cook them for about 4-5 minutes per side based on the thickness of the fillet and the desired degree of doneness. Half-way through, add the wine, let it evaporate and then add the raspberries. Add salt, pepper and thyme. When the meat is done put it on a cutting board to rest for 1 minute.
DIRECTIONS FOR PUREE:
Boil the Jerusalem artichokes (with the potatoes if you so choose) for 40 minutes in a pot with plenty of water. Peel the artichokes (and potatoes). Mash them with a potato masher. Put them in a pot over heat with milk, salt and nutmeg and stir for about 10 minutes. Add a dab of butter.
DIRECTIONS FOR MUSHROOMS:
Clean the mushrooms and slice them. In a pan, heat the oil, add a smashed clove of garlic and the mushrooms. Add salt, pepper, parsley and a few tablespoons of water. Cover and cook for about 15 minutes.
Serve the fillet with the raspberry-flavoured puffed rice, mushroom puree.