Truffled veal
Instructions
Boil the chestnuts in lightly salted boiling water for 30 minutes, drain and keep aside.
Salt and pepper the veal filets, spalmateli truffle pasta, always coil them in bacon and tie with kitchen Twine.
Brown the meat in a saucepan with 3 tablespoons oil.
When the coat will be browned on all sides, innaffiateli with wine that will fade, then continue cooking in the oven at 180 degrees for 45 minutes, basting occasionally with the broth.
Meanwhile Peel the scallions, divide them in half and sauté them in a pan with 3 tablespoons of oil.
Sprinkle the pretzels, pepateli and cook for 15 minutes over low heat.
Add the cabbage, cut into squares and chestnuts, season and continue cooking, basting occasionally with vegetable broth until all vegetables are tender.
When the threads are ready slegateli, cut into thick slices and strain the broth.
Place in serving dish the meat slices with the garnish of shallots and chestnuts, ' pour the sauce and grate the fresh black truffles.
Ingredients and dosing for 6 persons
- 2 veal fillets
- 120 g of bacon cut into large slices
- 35 g of black truffle paste
- 20 g of fresh black truffle
- 12 shallots
- 24 dried chestnuts to bath the night
- 6 leaves of white cabbage
- 1 glass dry white wine
- 1 ladle of vegetable broth
- Olive oil
- Salt
- Pepper