Veal and Tuna Involtini
- For the veal
- 1 head Romanesco broccoli
- 4 slices Veal shoulder (about 100 grams or 3.5 ounces; very thin slices)
- freshly ground peppers
- 4 rosemary
- 2 fresh, thick pieces Tuna (250 grams or 8.8 ounces; sushi grade)
- 3 Tbsps olive oil
- 4 Tbsps butter
- 2 lemons
- 1 Tbsp pickled Caper
- 2 tomatoes
- 1 shallot
- 1 Tbsp chopped parsley
- 2 garlic cloves
- 300 milliliters Vegetable broth
For the veal: Rinse romanesco and divide into small florets. Cook in boiling salted water for 3-4 minutes. Shock in ice water, rinse and drain well.
Carefully peel lemons with a sharp knife, removing white skins. Separate fruit fillets and chop coarsely. Chop capers. Rinse tomatoes, cut into quarters, remove seeds and coarsely chop. Peel and mince shallots and garlic.
Heat 1 tablespoon olive oil in a pan and cook shallots. Add lemon, capers, garlic and tomatoes. Deglaze with, broth, season with salt and pepper and add remaining butter. Simmer and stir for a few minutes, then sprinkle with chopped parsley.
Flatten veal, as needed. Season with salt and pepper. Rinse rosemary, shake dry. Cut tuna in half lengthwise and wrap each piece of tuna with a slice of veal. Add a sprig of rosemary and secure with a wooden skewer.
Heat 2 tablespoons olive oil in a pan and cook veal on all sides. Remove and keep warm in an oven preheated to 70°C (approximately 150°F).
Cook romanesco in 2 tablespoons of hot butter. Season with salt and drain on paper towels.
Plate veal and romanesco. Drizzle with lemon caper sauce.
For the risotto: Peel and mince onion. Heat olive oil and butter and cook onion. Add rice and gradually add boiling broth. Add saffron, season with salt and pepper and cook, stirring constantly, for about 20 minutes. Add half of the Parmesan and butter to rice, then sprinkle on remaining cheese.
Serve veal and romanesco with risotto.