Sardinian Veal

Step by step recipe

1. Place the rice in the Rice, Pasta and Grains insert with 3 tablespoons of water.
2. Put water in tank 3 and start cooking.
3. Cut the artichoke hearts, which have been previously thawed, into small 1-inch cubes.
4. Wash the sweet pepper in water then remove the stalk. Cut it in half so that you can remove the seeds and the fine white skin inside. Finally, cut it into fine slices.
5. Cut the veal escalope into small pieces.
6. Place the sweet peppers in the steamer basket.
7. Place the artichoke hearts in the steamer basket.
8. Place the veal in the steamer basket.
9. Put water in tank 3 and start cooking.
10. Set aside the cooking juice.
11. Pour the content of the basket into the blending bowl.
12. Place the rice into the blending bowl.
13. Place the olive oil into the blending bowl.
14. Add part of the cooking juice depending of the desired texture.
15. Blend the bowl content.