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Asparagus Röstisotto with veal cheeks cooked sous vide and asparagus crisps

Asparagus Röstisotto with veal cheeks cooked sous vide and asparagus crisps

Rating:
Preparation time
60 Minutes
Difficulty
Chef

Preparation

  1. Veal cheeks, cooked sous vide: Trim the veal cheeks. Rub with salt, pepper, smoked paprika powder and vegetable oil and fry briefly on all sides in a pan. Vacuum seal together with the veal jus and the sprigs of herbs and cook in a bain-marie or steamer at 65 °C for 12 hours.
  2. Asparagus Röstisotto: Peel the white asparagus and cut off approx. 1 cm from the bottom end. Peel a few more asparagus strips for the asparagus crisps and set aside. Cook the asparagus in salt water with sugar and the asparagus skin until al dente. Remove the asparagus from the water and quench in cold water. Cut approx. 1 - 2 cm off the bottom end of the green asparagus and also peel off a few asparagus strips for the asparagus chips and set aside. Cook the asparagus in the same asparagus stock until al dente and quench in cold water. Strain the asparagus stock and set aside for the Röstisotto. Cut off the green and white asparagus tips and sauté in a pan with a little butter, salt and pepper. Cut the remaining asparagus into slices and sauté with the onions, garlic and 11er Rösti Potatoes, quench with white wine and pour in the asparagus stock. Allow the mixture to simmer briefly. Add the cream and Parmesan, toss and season to taste with salt and pepper.
  3. Asparagus crisps: Boil the asparagus strips in salted and sweetened water, strain and leave to dry. Dust with starch or flour and deep-fry in hot fat.
  4. SERVING SUGGESTION Remove the veal cheeks from the vacuum bag and heat in a pan. Remove the veal cheeks from the sauce and cut into slices. Cook the sauce until creamy and thicken if necessary. Arrange the finished Röstisotto on a plate and serve with the veal cheeks, sauce and sautéed asparagus tips. Garnish with asparagus crisps and Parmesan shavings.

Ingredients

for
Persons




  • Veal cheeks cooked sous vide:
    4 veal cheeks, trimmed
    1 tbs vegetable oil
    Paprika powder, smoked
    Salt, pepper
    330 ml veal jus
    1 sprig each of thyme and rosemary

  • Asparagus Röstisotto:
    500 g 11er Rösti Potatoes, grated potato
    12 asparagus spears, white
    12 asparagus spears, green
    1 tsp sugar
    1 tbs butter
    20 g onions, finely chopped
    1 clove of garlic, finely chopped
    60 ml white wine
    200 ml asparagus stock or vegetable soup
    50 ml cream
    100 g Parmesan, grated
    Salt, pepper

  • Asparagus crisps:
    1 tbs cornflour or flour
    Fat or oil for deep-frying

  • As garnishing:
    Parmesan shavings

11er Nahrungsmittel GmbH
Galinastraße 34
6820 Frastanz
T. +43 5522 515 21 0
info@11er.at

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