in Italy

Filletto di vitello with salsa al formaggio

updated

Spread the love

Ingredients for 4 servings:

  • 600 g veal fillet(s), cut into 12 slices
  • 200 g sweet cream
  • 150 g leek
  • 80 g Gorgonzola, cut into small pieces
  • sage
  • 60 ml vegetable stock
  • salt and pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 30 minutes

Veal fillet with cheese sauce

Cut the cleaned leek into thin rings and heat it in a saucepan with cream, Gorgonzola, and a pinch of salt. Simmer over medium heat for about 20 minutes. Then, using a hand blender, blend until smooth. Meanwhile, top each slice of veal fillet with a sage leaf, as for saltimbocca, season with salt and pepper, and quickly fry on both sides in hot butter. Spoon the pan juices and sauce onto the plates and arrange the fillet pieces on top. Garnish with julienne-cut leek and serve hot.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Caprese-style vegetable casserole

Baked Apple and Blueberry Muesli