18 Feb Bolognese-Style Veal Tenderloin

Weekend Special: February 19-21, 2016

Inspiration

Inspiration

Without tradition, art is a flock of sheep without a shepherd. Without innovation, it is a corpse.

—Winston Churchill

 

Luigi Carnacina, the famous nineteenth-century chef, the culinary heir apparent of Pellegrino Artusi, who, in his innovative gastronomic writing, elevated the legacy of that latter to the realm of high art, has been a guru to Chef Luisa Silvia for as long as she’s been adventuring in the modernization of classic Italian cuisine.

This weekend, she’d like to offer you a taste of Carnacina’s genius.

Recipe

Recipe

Filetto di vitello alla Bolognese begins with the highest quality veal tenderloin. This succulent meat is sliced into a pocket and stuffed with foie gras and Périgord truffles. Then coated with breadcrumbs and Parmigiano and pan roasted with clarified butter and Marsala. Finally served on a yellow risotto and sprinkled with crispy artichokes.