{"id":6119,"date":"2019-04-30T11:53:42","date_gmt":"2019-04-30T09:53:42","guid":{"rendered":"http:\/\/www.clorofilla.com\/demos\/denota\/?p=6119"},"modified":"2019-04-30T11:53:43","modified_gmt":"2019-04-30T09:53:43","slug":"veal-fillet-wrapped-in-speck-with-raspberry-flavoured-puffed-rice","status":"publish","type":"post","link":"https:\/\/www.denota.it\/en\/veal-fillet-wrapped-in-speck-with-raspberry-flavoured-puffed-rice\/","title":{"rendered":"Veal fillet wrapped in speck with raspberry-flavoured puffed rice"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row][vc_column][vc_column_text]INGREDIENTS FOR 4 PEOPLE:<br \/>\n500 g veal fillet<br \/>\n100 g sliced speck<br \/>\n1 handful fresh raspberries<br \/>\nFresh thyme<br \/>\nExtra virgin olive oil<br \/>\nSalt and pepper<br \/>\n\u00bc glass white wine<br \/>\n2 handfuls Denota raspberry-flavoured puffed rice<\/p>\n<p>[\/vc_column_text][vc_empty_space height=&#8221;5px&#8221;][vc_column_text]INGREDIENTS FOR THE JERUSALEM ARTICHOKE PUREE:<br \/>\n500 g di Jerusalem artichoke or 250 g Jerusalem artichoke and 250 g potatoes<br \/>\n200 g milk<br \/>\n1 dab butter<br \/>\n1 pinch nutmeg<br \/>\n2 pinches salt<br \/>\nMushrooms cooked in oil, garlic, salt and pepper and parsley[\/vc_column_text][vc_empty_space height=&#8221;40px&#8221;][vc_column_text]DIRECTIONS FOR THE FILLET:<br \/>\nCut 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.<br \/>\n[\/vc_column_text][vc_empty_space height=&#8221;5px&#8221;][vc_column_text]DIRECTIONS FOR PUREE:<br \/>\nBoil 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.<br \/>\n[\/vc_column_text][vc_empty_space height=&#8221;5px&#8221;][vc_column_text]DIRECTIONS FOR MUSHROOMS:<br \/>\nClean 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.<br \/>\nServe the fillet with the raspberry-flavoured puffed rice, mushroom puree.<br \/>\n[\/vc_column_text][vc_empty_space height=&#8221;80px&#8221;][vc_single_image image=&#8221;5637&#8243; img_size=&#8221;full&#8221;][vc_empty_space height=&#8221;40px&#8221;][vc_single_image image=&#8221;5638&#8243; img_size=&#8221;full&#8221;][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>[vc_row][vc_column][vc_column_text]INGREDIENTS FOR 4 PEOPLE: 500 g veal fillet 100 g sliced speck 1 handful fresh raspberries Fresh thyme Extra virgin olive oil Salt and pepper \u00bc glass white wine 2 handfuls Denota raspberry-flavoured puffed rice [\/vc_column_text][vc_empty_space height=&#8221;5px&#8221;][vc_column_text]INGREDIENTS FOR THE JERUSALEM [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5636,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[129],"tags":[],"class_list":["post-6119","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - 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