Involtini from the hip, with mozzarella, bresaola & polenta

• 4 piecesBuffalo hip steaks
• 80gBuffalo Bresaola
• 40g dried tomatoes
• 2 StückMouthpiece of Buffalo Bell D.O.P.
• 20g roasted pine nuts
  
  
• 140g Maisgriess
• 800ml whole milk
• 400ml cream
• 1 El Butter
  
  
• 400g colorful seasonal vegetables (e. g. Beetroot, turnips, asparagus, broccoli or cherry tomatoes)
• 400ml Kalbsdog
• 100ml port wine
  
  

1. In a large saucepan, stir in the milk, cream and butter. Season with salt, pepper and chopped thyme and gently stir in the corn semolina. Then cook over a low heat, stirring occasionally, for about 30-45 minutes. Finally, season again.
2. Flat the steaks between a little foil with a meat tenderizer and season both sides with salt and pepper. Then fill with the rest of the ingredients and roll up. Fix with a piece of kitchen yarn and a toothpick.
3. In the same pan, cook the chopped vegetables until they are firm to the bite and season with salt and pepper. Finally, add the butter to the vegetables.
4. Put both liquids in a saucepan and reduce to a third over medium heat. Season to taste with salt, pepper and sugar.

Bon appetit!

We thank Eric Reeh for the successful delicacy and wish you a lot of fun with the preparation!
Here you can go directly to his homepage: www.ericreeh.de www.ericreeh.de