The Green Pepper Fillet with 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 perfection and then served with a creamy green pepper sauce, enriched with the flavor of brandy and rosemary. The broth is used to give a touch of lightness to the dish. Best enjoyed hot and accompanied by a side of fresh vegetables.
Flour 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, sprinkle with brandy, let it slightly evaporate, and add the green pepper, cream, a bit of broth to form a little sauce, into which finally incorporate the butter well, stirring continuously
Pan
Bowl
Ladle
Baking Tray
Wooden Spoon
Store in the refrigerator in an airtight container for up to 2 days
The recipe for Green Pepper Fillet with Broth is a classic of Italian cuisine, perfect for an elegant dinner
Italia, 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 |
