The recipe at a glance: Bring polenta to a boil and swell, wrap and roast king prawns, prepare peppers, make bell pepper sugo, finish polenta, serve king prawns and sugo – this is how it’s done The preparation Rinse the peppers, cut them into quarters, remove the core as well as the stem, place them skin side up on a baking tray, brush them with olive oil and roast them in the meantime at 180 degrees in grill mode until the skin casts dark blisters. Then, using a knife, remove the skin and cut the bell pepper flesh into very fine cubes.
Remove the peel from the lemon with a knife, remove the fillets and chop coarsely. Strip the rosemary needles from the rosemary sprig and chop them as well. Squeeze the garlic clove well until smooth. Then heat the olive oil in a small pan, add the peppers with the rosemary, lemon and garlic clove and sauté over medium heat, seasoning with salt.
Place the very thinly plated veal medallions on the surface, season with salt and hearty pepper. Pluck the leaf parsley and chop finely. Drain and finely chop the capers. Remove the skin from the garlic clove and cut into very fine slices. Next, completely sprinkle the chopped parsley, capers and garlic clove over the veal medallions.
Tuck one king prawn into each veal medallion. In a hot frying pan with olive oil over medium heat, cook on all four sides for one min. each.
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