Veal Involtini, Parmesan Sauce and Polenta Sticks

Involtini:

1. Chop the mozzarella and chop a little more. Lift the tomatoes out of the oil (do not have to drain) and chop them up too. Put both in a bowl, add 1 tbsp of the tomato oil and tomato paste and mix well. Season to taste with salt and pepper.
2. Beat the schnitzel between 2 layers of cling film with a saucepan 4 mm thin and then cut into 3 pieces of the same size as possible. Spread out the ham slices and put a thin piece of meat on each one. Then spread about 1 – 1.5 tablespoons of the filling on each slice and place 3 basil leaves on top. Then roll up from one of the narrow sides. When storing after preparation, the seam should be at the bottom, so cover it with foil and keep it in the refrigerator until preparation.

Polenta sticks:

1. Bring the milk and stock to a boil. Briefly remove the pot from the stove, stir in the polenta semolina and put it back on the stove. Turn the heat down, stir the polenta every now and then and let it soak. When it has thickened, stir in the butter and Parmesan, season with pepper, salt and nutmeg and let it swell a little more. It should be cut-resistant for the sticks.
2. Place the still lukewarm mixture on a lightly oiled surface, shape it into a rectangle, place a sheet of cling film on it and roll it out about 1cm thin with a rolling pin. Then put the resulting plate with the underlay in the refrigerator for at least 1 hour (longer is better).
3. When it has hardened, cut the plate in half lengthways and cut the halves into 1 cm wide, fries-like strips. Turn these one by one in the wheat starch, then dip in the beaten egg yolk and finally roll in the panko flour. So keep it ready until the dish is finished. They will later fry until golden brown in the frying oil.

Sauce:

1. Bring the milk and cream to the boil, then reduce the heat significantly and stir in the Parmesan. Just leave it on the stove until the cheese has completely dissolved. Season with pepper and salt and keep it wide.

Salad:

1. Finely slice the fennel bulb without the green and hard core of the roots. Mix with olive oil, pepper and salt in a bowl and let it steep a little. During this, peel 2 medium-sized oranges and cut the fillets out of the individual slices . Catch the escaping juice and pour it into a container. Squeeze the remaining orange rests between two hands after filleting and pour the juice over the existing ones. You should have created an amount of 30 ml. Mix this with 20 ml of freshly squeezed lemon juice and zest and pomegranate syrup and add to the fennel.
2. Cut the orange fillets into small pieces. Knock as many seeds out of a pomegranate that you get 3 easy teaspoons. Then just fold both under the salad and then let it steep in the refrigerator until serving. Season again to taste before serving.

Completion:

1. Preheat the oven to 120 ° O / bottom heat. Heat about 3 tablespoons of cooking oil in a larger pan and fry the involtini all around briefly but hot. Then place it on the grid in the oven (a tray underneath to drip off) and let it pass for another 8-10 minutes. The meat should still be light pink.
2. While the oven is warming up, heat the frying oil for the polenta sticks at the same time (140 °). When it has reached its temperature, turn off the heat, briefly bake the sticks in smaller portions until golden brown and place in the oven to keep them warm.
3. Heat the sauce again and use the hand blender to foam it up. Then it can be served. Possibly the salad in an extra bowl.