Gorgonzola filet
Instructions
Blend in the mixer diced gorgonzola and mascarpone, add the fresh cream.
Do not insist in operation because the ingredients too smoothies dismounting.
The custard is ready when all is blended and smooth.
Kept apart.
Wash the spinach, drain them well and time in a saucepan with salted water to a boil.
The first boil wash and raffreddateli under running water.
Strizzateli slightly and then FRY them in butter.
Season with pepper, salt and a rub of nutmeg.
Keep warm.
Cut the fillet into slices of about 200 g each, salt and pepper.
Heat a large frying pan, add a tablespoon of butter and olive oil, bake the fillet, first on one side then on the other, for about seven minutes, so that color.
Arrange the spinach in the center of each plate, superimpose the freshly cooked fillet, cover with lukewarm gorgonzola sauce.
Sprinkle the sauce with chopped nuts and serve immediately.
Ingredients and dosing for 5 persons
- 1000 g of veal fillet
- 1000 g of small tender spinach
- 150 g of sweet gorgonzola cheese
- 100 g of mascarpone
- 50 g of fresh cream
- 100 g of butter
- 20 g of olive oil extra virgin
- 50 g of shelled walnuts
- Salt
- Pepper
- Nutmeg