Corn Poulard Involtini with Tomato Salad and Ricotta Gnocchi

Preheat the oven to 160 °C.

Corn poulard involtini

Drain the anchovy fillets. Rinse the arugula. Place the poulard breasts level on the work board and cut them level, in half with a sharp kitchen knife. Place a narrow slice between two sheets of plastic wrap and flatten with a flat, firm object, such as the bottom of a pan, and flatten evenly with a little pressure. Season the meat slices with salt and pepper on both sides.

Place two anchovy fillets on each slice, twelve to fifteen stalks of arugula on top and two green asparagus stalks, quartered lengthwise and blanched briefly in boiling salted water.

Later, roll up the stuffed slices like a roulade and fry them in a frying pan with hot olive oil until they are hot on all sides and maybe (depending on the diameter of the rolls) place them in the preheated oven and cook them for about three minutes. Remove the involtini from the frying pan and wrap tightly in aluminum foil until ready to use. Chop the watercress very coarsely.

Sourdough crostini Cut narrow slices from the not too fresh sourdough bread with a serrated knife and roast them in a frying pan with hot oil, garlic, rosemary and thyme until they have taken color. Then place them on kitchen roll and sprinkle with salt.

Ricotta curls Open the ricotta and soak up the whey with a kitchen roll.

Later add the g

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