Touch of Italy Tricolore Fillet with Herb Gnocchi and Gratinated Asparagus

Tricolore fillet

1. In a pan, briefly sear the pieces of meat, each one cm thick on both sides, and remove them. Season with pepper and salt. Now a meat tower is being built. The beef fillet comes down, followed by two basil leaves, followed by the sliced ​​buffalo mozzarella. Put another two basil leaves on top and the pork fillet on top, the tower is ready. Roll up the ham with two slices of ham, fix the ham with toothpicks if necessary. Put in a baking dish and cook in the oven at approx. 120 ° C for 25 minutes. Shortly before the end of the cooking time, cut the tomatoes into slices and place a tomato slice on each tricolor fillet, sprinkle with Parmesan and grill for another 5 minutes.

Herbal Gnocchi

1. Wash the herbs and shake dry, pluck the leaves and finely chop with the garlic. Finely grate the Parmesan. Knead the flour with the ricotta, egg yolks, 50 grams of Parmesan and herbs (80 grams) to form a smooth dough. (Use disposable gloves to prevent the dough from sticking to your hands). Season the dough with salt and pepper. Cover the dough with cling film and let it rest in the refrigerator for about 1 hour. Divide the gnocchi dough into four portions, shape them into rolls on the floured work surface and cut into pieces about 2 cm long. Cook the herb gnocchi in plenty of boiling salted water over low heat for about 5 minutes. (Gnocchi must float up) Remove with the slotted spoon and drain well. Melt the brown butter in a pan and fry the gnocchi on both sides until golden.

mushroom sauce

1. Peel the onion, cut into small cubes and sauté in 1 tablespoon of oil until translucent. Top up with the vegetable stock and add the dried mushrooms. Simmer gently for 20 minutes. Puree the sauce with a hand blender and add the veal jus. Season with salt and pepper and reduce. Mix in the cold butter.

Gratinated asparagus

1. In the meantime, wash the green asparagus and remove the ends. Cook in plenty of boiling salted water with sugar for about 15 minutes. Take out and rinse with cold water. Place in a baking dish. Pour plenty of olive oil over it, grate the Parmesan and sprinkle over it as well. Finally rub the yellow peel of half a lemon over the asparagus. Be careful, only use the yellow of the peel, the white is bitter. Cooking time in a convection oven at 120 ° C approx. 15 minutes.

Serving

1. Start with a sauce level in the middle. The meat is placed on this. Place the asparagus on the left, the herb gnocchi on the right. Scatter Parmesan over the gnocchi and pour the remaining chopped herbs over the meat.