Involtini from the hip, with mozzarella, bresaola & polenta

• 4 pieces Buffalo rump steaks
• 80g Buffel Bresaola
• 40g dried tomatoes
• 2 pieces Bite of Campania Buffalo DOP 
• 20g roasted pine nuts
  
  
• 140g Cornmeal
• 800ml whole milk
• 400ml cream
• 1 The Butter
  
  
• 400g colorful seasonal vegetables (e. g. Beetroot, turnips, asparagus, broccoli or cherry tomatoes)
• 400ml Kalbsdog
• 100ml port wine
  
  

1. In a large saucepan, bring the milk, cream, and butter to a boil, stirring constantly. Season with salt, pepper, and chopped thyme, and gently stir in the cornmeal. Then simmer over low heat for about 30-45 minutes, stirring occasionally. Season to taste.
2. Flatten the steaks between some foil using a meat tenderizer and season both sides with salt and pepper. Then fill with the remaining ingredients and roll up. Secure with kitchen string and a toothpick. 
3. In the same pan, cook the chopped vegetables until al dente and season with salt and pepper. Finally, add the butter to the vegetables. 
4. Combine both liquids in a saucepan and reduce over medium heat until reduced by one-third. Season to taste with salt, pepper, and sugar.

Enjoy your meal! 

We thank Eric Reeh for this delicious delicacy and wish you lots of fun preparing it!
Here you can go directly to his homepage: www.ericreeh.de