THENGREDIENTS X 4/6:
1 veal rump steak weighing 800/900 g (or spinach, however prepared by the butcher)
2 egg yolks and 1 whole egg
1 clear courgette
1 shallot
80 g green beans
50 g diced cooked ham
1 tablespoon of grated Grana Padano
1 packet of saffron
100 g sliced bacon
1/2 glass of white wine
1/2 liter of butter vegetable broth (a knob)
4 tablespoons of extra virgin olive oil
salt and pepper
Method
Beat the egg and the yolks in a bowl with the Grana Padano, saffron and a pinch of salt and pepper. Keep aside. Peel the zucchini and the green beans, cut them into small pieces and cook them for 10 minutes in a pan with the chopped shallot and 2 tablespoons of oil. Add the ham and eggs, mix quickly (as if to make them scrambled) and let them thicken, you will have to obtain a soft omelette. Let it cool.
Spread the slice of meat on the work surface and place the omelette on top. Roll the meat up on itself, wrap it with the slices of bacon and seal it with kitchen twine. Place the roast in a saucepan over medium heat with the remaining oil and the knob of butter let it brown for 5 minutes, wet it with the wine and let it evaporate.
Roast rump with green omelette and saffron (photo by Federico Miletto, lifestyle Sergio Colantuoni, food stylist Gino Fantini).
Season with salt and pepper, cover the saucepan, lower the heat and continue cooking for about an hour, adding the hot broth a little at a time and stirring from time to time. Leave to cool before removing the string and slicing the roast. Serve it with stewed peas with spring onion, diced Prague ham and mint leaves.
The decorative idea
Flowers and lots of greenery, wood and Vichy checks. This set up very colorful and decidedly fusion suggests the idea of a carefree lunch outdoors, perhaps in the countryside (but in the breezy shade), because this is summer too.
ON THE TABLE ICHENDORF MILANO glasses and jug, CROFF underplates, plates, napkins and flowers, TOGNANA cutlery, RUBELLI fabric.
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