Milan Medallions of Dream Sauce, Candied Chestnuts, Winter Vegetables and Pasta

Prepare :

1. 4 Cut medallions and rub with paprika, salt and pepper.
2. Mix the breadcrumbs and cheese.

Bread in:

1. Flour, egg, breadcrumbs – cheese mix.

Clean and blanch vegetables:

1. Clean the Brussels sprouts, cut into 1/ Peel the carrot into short pieces then slice thinly. (From here 30 minutes until you eat.) Put the vegetables on the table, blanch them.

For the sauce, do not blanch.

1. Clean the peppers, wash and cut into small pieces.

Chestnuts:

1. Caramelize in butter and sugar. Set up with the vegetables and over a low heat start to caramelize. Match the finish to the medallions, then increase the heat.

Grill :

1. Put the butter lard in a hot pan, add the rosemary and fry medallions on all sides. Add oregano after about 2 minutes. Takes 3-4 min.

Pan vegetables:

1. toss in butter and translucent onion.

extinguish:

1. Deglaze with cognac, reduce. Add Hugo to reduce.
2. Add mustard + ajvar and paprika, reduce thickening if necessary. Put medallions back in, heat.

Tie sauce:

1. with a little Parmesan (1 tablespoon) The sauce has a wonderful acidic note and is really fresh.
2. The candied chestnuts have a wonderful crispy effect.