Escalopes with Spanish cheese, raddiccio salad, basil cream and polenta

Ingredients for Escalopes with Spanish cheese, raddiccio salad, basil cream and polenta

Instructions for Escalopes with Spanish cheese, raddiccio salad, basil cream and polenta

To prepare the Escalopes with Spanish cheese, raddiccio salad, basil cream and polenta recipe, please follow these instructions:

Polenta: the day before
Grease 2 deep plates with a little olive oil. In a sauterpande sauté finely chopped onions, finely chopped garlic and finely chopped rosemary in a little olive oil.

Add ½ l of cold water and bring to a boil. Add the polenamel a little at a time and let it boil for a couple of minutes.

Then pour the polenta into the greased plates, cover them with household film (dot a few holes in the film to allow the steam to drain) and place the dishes in the refrigerator for the next day.

On the day: Take the polenta out of the refrigerator and hit it on a cutting board. Divide the contents of the 2-tangerines into each 4 portions and grill them on the hot grill just prior to serving.

Escalopes: Cut a small hole (pocket) into the side of each of the 4 escalopes. The pocket should be approx. 5 cm long and almost as "deep" as the piece of meat - divide the cheese into 4 equal pieces and put a piece of cheese into each pocket - if necessary, close the pocket with a pinch.

Brush the hot grill grill with a little oil and put the 4 escalopes on. Grill them approx. 2 - 3 minutes on each side (the cheese must be warm, so the taste is stuck in the meat), season with salt and pepper and remove them from the grill.

raddiccio-lettuce
Half the 4 salad heads (cut them from top to bottom). Rinse them well and put them in a bowl of cold water with added sugar - it removes the top of the slightly bitter taste. After 20 minutes, the salad is taken up and dried in a dish. Now wrap a piece of parma hammer about each piece of salad, after which the pieces are roasted approx. 2 minutes on each side until the ham is golden all around.

basil cream
Chop or blend garlic and basil and mix in a bowl of creme fraiche and mustard. Season with salt and pepper. Then everything is ready for serving.