Filet pur of veal with pizza sauce
Ingredients
4 persons
- 4 veal tenderloins
- 2 bunches Swiss chard
- 4 cloves of garlic
- 300 gram ELVEA Natural Passata
- 100 milliliters white wine
- 2 tablespoons capers
- 2 teaspoons dried oregano
- basil leaf, finely chopped
- pepper
- salt
- 4 balls of burrata
- 400 milliliters of cream
- 2 pinches of pepper
- 4 tablespoons olive oil
Preparation
-
1
Season the veal fillets with salt and pepper. Heat a dash of olive oil in a pan on the stove.
-
2
Brown the veal fillets in it. Drain them on kitchen paper.
-
3
Bring salted water to a boil and cook the chard in it.
-
4
Drain and let the chard cool in ice water. Pat dry.
-
5
Heat a dash of olive oil in the pan and season the chard with salt and pepper. Then fry until crispy in the pan.
-
6
Now make the pizza sauce. Heat a splash of olive oil in a pan on the stove.
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7
Finely chop two cloves of garlic and sauté them in it.
-
8
Then, deglaze with the passata and white wine and add more capers, dried oregano and fresh basil. Let simmer for a few minutes.
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9
For the cream of burrata, put two bulbs of burrata, 200 ml of cream, a pinch of pepper and two tablespoons of olive oil in the blender.
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10
Mix smooth and put the cream in a spray bottle.
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11
Slice the veal fillets and arrange them nicely on a plate. Pipe in a few tufts of the burrata cream and place the sautéed chard next to it.
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12
Finally, spoon the pizza sauce over the meat and finish with green herbs.
Buon appetito!
