Veal fillet with peas (filetto di vitello con piselli)
Instructions
06310 VEAL FILLET with PEAS INGREDIENTS for 4 PERSONS 600 g of fillet of veal, 500 g of shelled peas, 100 g ham, chopped 1 head Escarole, 80 g butter, 5 cl dry white wine, salt, white pepper.
Clean and wash the Endive, dry well and cut into strips.
Cut the ham into strips.
Cut the fillet into small 12 thick medallions of about an inch.
In a Pan fry 40 g of butter, add the meat and Brown for 2 minutes from both sides.
Remove the medallions from the Pan and keep them warm.
Wet the cooking with white wine and reduce by half.
At the end of cooking, add the ham and insaporitelo for a minute; Add the Escarole, stir and cook another minute.
Add the peas and bring them to Cook, add the remaining butter and emulsify stirring with a wooden spoon.
Add salt and pepper.
Place the vegetables in the middle of the hot dishes and surrounded with the medallions.
Clean and wash the Endive, dry well and cut into strips.
Cut the ham into strips.
Cut the fillet into small 12 thick medallions of about an inch.
In a Pan fry 40 g of butter, then add the meat and Brown it for two minutes by both sides.
Remove the medallions from the Pan and keep them warm.
Wet cooking with white wine and reduce the metàà.
At the end of cooking, add the ham and season for a minute; Add the Escarole, stir and let it cook a minute.
Add the peas and cook them, then add the remaining butter and emulsify stirring with a wooden spoon.
Season with salt and pepper.
Place the vegetables in the middle of the hot dishes and wrapping the medallions.
