Radicchio roulade

Name: Radicchio roulade
Ingredients: 3 units.items Star anise; 7 units.items Cloves; 1 units.items Cinnamon stick; 3 g Coriander seeds; 500 ml Water; 500 g Red cabbage with apple; 200 ml Red port; 200 g Veal glace; Radicchio; cold unsalted butter; Salt; Pepper; 1 units.items roast netting; 200 ml Red wine; Golden Delicious; Jerusalem artichoke

Tied radicchio filled with Jerusalem artichoke and apple cooked in red cabbage juice and glazed in a sauce of port, red wine, and red cabbage.

Ingredients

3units.itemsStar anise

7units.itemsCloves

1units.itemsCinnamon stick

3gCoriander seeds

500mlWater

500gRed cabbage with apple

200mlRed port

200gVeal glace

cold unsalted butter

200mlRed wine

Radicchio

Salt

Pepper

1units.itemsroast netting

Golden Delicious

Jerusalem artichoke

Preparation

Heat the spices in a small layer of oil and add the red cabbage.
Deglaze with the wine, red port, and add the water, let it simmer gently.
Add the glace and let it simmer slowly for about 10 minutes.
Strain the jus and heat the tied radicchio in it.
After cooking the radicchio, further reduce the jus for the glaze.
Optionally add some cold butter.

Peel the Jerusalem artichoke and slice it on the mandoline.
Cook the Jerusalem artichoke until just tender in salted water and cool in ice water.
Peel the apple and cut it into julienne strips.
Halve the radicchio and tuck the pieces of apple and Jerusalem artichoke behind the leaves.
Put the radicchio back together and place it in a roulade net.
Heat the strained jus and place the tied radicchio in it.
Let the jus simmer gently while you keep turning and 'basting' the radicchio with the jus. Do this for about 2 minutes.
Then save the jus to further reduce for the glaze.
Then cook the radicchio for about 2 more minutes on the barbecue or in the oven.