Hokkaido with Milk Calf and Arugula

Season the veal medallions with salt and pepper (from the mill) and lard with rosemary. Salt the sliced pumpkin and let it stand until it is elastic. Top with the apple slices, roll up and wrap with the very thinly sliced raw ham. In a large skillet, brown the medallions with olive oil. Cut the pumpkin seed cheese into pieces and top the medallions with it and drizzle with some acacia honey. Add a sprig of rosemary. Then place in the preheated oven (approx. 180 – 200 °C) and roast for approx. 5 minutes. Take them out and let them rest for a while. Deglaze the gravy with red wine, add soup and reduce slightly. Strain the sauce and assemble with cold butter. Slowly fry the pumpkin-apple-raw ham rolls in olive oil until crispy on all sides. Meanwhile, wash the arugula and fry briefly in hot fat. (Attention: danger of splashing!) Arrange the larded veal medallion and the pumpkin on risotto. Add the crispy arugula on top and crown with the rosemary juice. For the risotto: sauté the shallot in butter, add the rice, deglaze with white wine, salt and pepper. Gradually add vegetable stock, stirring constantly. Finally (after about 20 minutes) finish with Parmesan cheese to a creamy consistency.

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