09 Mar SLICED VEAL TENDERLOIN WITH TRUFFLES , BOLOGNESE STYLE
Weekend Special: March 10 – 12, 2017
Luisa Silvia is again finding inspiration in the old classic Pellegrino Artusi recipe book, where the author strives to highlight the transition from the simple combination of basic, good ingredients to a more sophisticated level and technique while structuring the Italian cooking process . The goal was to find a recipe that represents the Bolognese style with a touch of contemporary elegance for the special this weekend.
Veal tenderloin medallions marinated with lemon juice, nutmegs, eggs with a slice of Prosciutto di Parma on top. Lightly breaded with a mix of Parmigiano Reggiano, then pan seared in clarified butter and Marsala wine. Finished with a layer of black truffles Perigord and served with green peas, morel mushrooms and hearts of artichokes “trifolati”.