18 Feb Bolognese-Style Veal Tenderloin
Weekend Special: February 19-21, 2016
InspirationWithout tradition, art is a flock of sheep without a shepherd. Without innovation, it is a corpse.
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.
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.