Recipes

250 g thinly sliced Black Forest ham

4 slices of cooked ham, thinly sliced

8 slices Edam cheese, thinly sliced

Pearl barley risotto:

1 piece of shallot

1 clove of garlic

1 sprig of thyme

1 small bay leaf

30 g diced vegetables

250 g pearl barley (soaked in water overnight)

60 ml dry white wine

300 ml hot chicken stock

freshly chopped herbs

20 g Parmesan cheese

salt, pepper, nutmeg

Wild garlic sauce:

1 shallot

1 garlic clove

1 sprig of thyme

1 bay leaf

40 g butter

30 g wheat flour

80 ml white wine (Pinot Gris)

30 ml Noilly Prat

500 ml hot chicken stock

50 ml cream

1 small shallot

80 g spinach

100 g wild garlic

salt, pepper from the mill

Pearl barley risotto:
Sauté the shallots in a little oil until translucent, add the garlic, thyme, bay leaf and diced vegetables and sauté. Add the pearl barley without the soaking water. Deglaze with white wine, pour in the hot chicken stock and cook over a low heat. The pearl barley must be well softened. You can enhance the risotto with freshly chopped herbs.

Wild garlic sauce:
Sauté the shallots in the butter. Add the bay leaf, thyme and garlic, add the flour and sauté briefly until blond. Then deglaze the roux with white wine and Noilly Prat and pour in the hot chicken stock. The sauce should cook for at least 20 minutes over a low heat. Meanwhile, briefly sauté the spinach and wild garlic in a little brown butter with a small shallot and then add to the sauce. Puree finely in a blender. Strain the sauce, chill on ice and set aside.

Ham cannelloni:
Spread the Black Forest ham out on a damp cloth to a height of approx. 15 cm and a width of approx. 20 cm. Place a slice of cooked ham on top and then two more slices of cheese. Place the pearl barley risotto lengthwise in the middle of this ham and cheese mat. Then roll up so that the ends are closed. Place the cannelloni in an ovenproof dish and pour over the finished wild garlic sauce. Sprinkle the Parmesan loosely over the top.
Cook in the oven at a fan temperature of 160° C for approx. 15 to 20 minutes.

Photo: Schutzverband der Schwarzwälder Schinkenhersteller
Recipe by Bernhard Diers, Restaurant Zirbelstube, Stuttgart