Filetto Di Vitello Stravaganza Recipe
Adapted from Singing Chef Pasquale Cookery Show on PBS Canada.
Ingredients
| Fillet of veal 2 lbs. | ||
| Flour | 4 Ounce | |
| Butter | 2 Tablespoon | |
| Oil | 2 Tablespoon | |
| Green onions, chopped 4 | ||
| Tomatoes, peeled and chopped 2 | ||
| Sage | 1/2 Teaspoon (Curry powder 1 tsp.) | |
| Anchovies | 4 , chopped (Curry powder 1 tsp.) | |
| Juice of 2 lemons | ||
| White wine | 2 Ounce (Curry powder 1 tsp.) | |
| Brandy | 2 Ounce (Curry powder 1 tsp.) | |
| Strega liqueur 1 oz. | ||
| Beef broth | 2 Ounce (Curry powder 1 tsp.) | |
| Heavy cream | 6 Ounce (Curry powder 1 tsp.) | |
| Salt | 1/2 Teaspoon (Curry powder 1 tsp.) | |
| Pepper | 1 Pinch (Curry powder 1 tsp.) | |
| Provolone cheese slice | 6 (Curry powder 1 tsp.) | |
| Parsley | 2 Tablespoon, chopped (Curry powder 1 tsp.) | |
Directions
Cut veal into l"/2 cm medallions and dredge lightly with flour.
Heat oil and butter in a large frying pan and cook the veal for 2 minutes on each side, then add the green onions and cook 1 minute more.
Add the next 12 ingredients and simmer for 10 minutes, or until liquid is reduced by half.
Top with cheese slices and cover.
When cheese has melted, sprinkle with parsley and serve.
Heat oil and butter in a large frying pan and cook the veal for 2 minutes on each side, then add the green onions and cook 1 minute more.
Add the next 12 ingredients and simmer for 10 minutes, or until liquid is reduced by half.
Top with cheese slices and cover.
When cheese has melted, sprinkle with parsley and serve.
Chef
