The Veal Fillet with Green Pepper and Broth is a succulent and delicate dish that combines the intense flavors of green pepper with the tender veal fillet. This dish originates from the Lazio region, where it is traditionally prepared with care and passion. The meat is cooked to the right point and then served with a creamy green pepper sauce, enriched by the flavor of brandy and rosemary. The broth is used to give a light touch to the dish. Best enjoyed hot and accompanied by a side of fresh vegetables.
Dust and salt the fillets, heat the oil in a pan and place the fillets with the sprig of rosemary
Brown well on both sides, drain the cooking fat, deglaze with the brandy, let it evaporate slightly and add the green pepper, the cream and a little broth to form a bit of sauce to which finally incorporate the butter well, stirring continuously
Pan
Bowl
Ladle
Baking pan
Wooden spoon
Store in the refrigerator in an airtight container for up to 2 days
The Veal Fillet with Green Pepper and Broth is a classic of Italian cuisine, perfect for an elegant dinner
Italy, Lazio
| Energy (kcal) | 117.26 |
| Carbohydrates (g) | 1.96 |
| of which Sugars (g) | 1.94 |
| Fat (g) | 5.1 |
| of which Saturates (g) | 2.79 |
| Protein (g) | 15.24 |
| Fiber (g) | 1.17 |
| Sale (g) | 0.1 |
