Stuffed Saltimbocca with Pearl Barley Risotto
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill, cast iron pot or wok
Ingredients
• 4 veal escalopes
• 1 roll of goat’s cheese
• 100 g Serrano ham
• 400 g pearl barley
• 200 g rhubarb
• 1 bunch of wild garlic
• 1 bottle of white wine
• 100g Parmesan
• Butter
• Sunflower oil
• Salt
• Pepper
• Rub spice (your favorite rub)
Accessories are available in the FIRE&FOOD Shop!
Spices available in the shop!
preparation
➊ Pound the veal cutlets, season with salt, pepper and rub on both sides.
➋ Cut the goat cheese roll lengthwise into 4 slices and distribute them over the 4 schnitzels. Fold the schnitzels so that the goat cheese is in the middle and wrap them with Serrano ham.
➌ Peel the rhubarb and dice it finely; cut the wild garlic into very fine strips.
➍ Place a cast iron pot or a wok on the grill and add a generous dash of sunflower oil. Sauté the rhubarb and wild garlic vigorously for 2-3 minutes, then add the pearl barley and sauté for 1-2 minutes.
➎ Deglaze with white wine. Cook the whole thing over a low heat for about 20 minutes. When the liquid has evaporated, gradually add the white wine (if you don't like it so sour, you can also use vegetable stock). When the pearl barley is cooked until soft, stir in the butter and Parmesan until the risotto has a sloppy consistency.
➏ Meanwhile, grill the schnitzels for about 3-4 minutes on each side and arrange everything together.
Recipe by Kalle Drews
“Meat is my vegetable” is not just a saying for Karl-Heinz Drews aka Kalle, but a real passion. As a trained chef and master butcher, he is passionate about the international BBQ scene, including with the “Barbecue Kings” on DMAX. internationally.
www.karlheinzdrews.de
Recipe from FIRE&FOOD issue 02/2022
