Stuffed Chops and Vegetable Parcels

Season neck chops inside and out. Pluck sage leaves and place them with the cheese in the pockets.

Peel tomatoes and cut into eighths. Clean, rinse and chop the zucchini, peppers and melanzani. Mix the vegetables with the plucked thyme and the spices and place on 4 large pieces of separately strong aluminum foil form, coated with oil. Spread oil and clear soup evenly on top. Fold into flat packets.

Cook the vegetable packets for 25 minutes in the heated oven or in the embers. Grill the neck cutlets for 10 minutes, turning them.

Bring to the table together.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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