The 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 just right and then served with a creamy green pepper sauce, enriched by the flavor of brandy and rosemary. The broth is used to give a touch of lightness to the dish. Best enjoyed warm and accompanied by a side of fresh vegetables.
Dust and salt the fillets, heat the oil in a pan and add the fillets with a sprig of rosemary
Brown well on both sides, drain the cooking fat, sprinkle with brandy, let it evaporate slightly and add the green pepper, cream, and a bit of broth to create a little sauce, which at the end incorporate well with the butter while continuously mixing
Pan
Bowl
Ladle
Baking Tray
Wooden Spoon
Store in the refrigerator in an airtight container for a maximum of 2 days
The recipe for 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 |
