Curried Meatballs with Romanesco

Defrost Romanesco roses in a sieve. Rinse tomatoes, remove stalk and cut into large cubes. Cut cutlets into strips, heat clarified butter and fry cutlets in hot fat all around. Season meat with iodized salt and pepper, dust with curry powder, sauté briefly and extinguish with white wine. Remove the meat from the frying pan and set aside. Stir crème fraîche into the remaining fon, add Romanesco roses and let the whole thing bubble up. Mix maizena (cornstarch) with a little water, add to the sauce form and let it bubble up repeatedly. Return the meat to the frying pan, heat briefly and remove from the heat. Fold in tomatoes, perhaps season strongly with iodized salt and freshly ground pepper and serve curried meat with Romanesco.

Serve with boiled potatoes or date or raisin rice. For this basmati and Thai rice cook according to package instructions, raisins, raisins washed or dates pitted, chopped and mix into the cooked long-grain rice.

Tip: Instead of clarified butter, you can also use butter in most cases.

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