10 Nov Veal Tenderloin Bolognese-Style
Weekend Special: November 11-13, 2016
There are perhaps no days of our childhood we lived so fully as those we spent with a favorite book.
Isotta Marani, Chef Luisa Silvia’s mother and culinary mentor, was a big proponent of renowned Bolognese author Molinari Pradelli, arguably one of the all-time greatest writers on cuisine. One could feel Molinari’s deft influence on every aspect of Isotta’s daily kitchen practice. Needless to say, Chef Silvia, Little Chef Silvia then, a mere child scampering around her mother by the stove, assisting and absorbing, has inherited Molinari’s touch as part of her own repertoire. Recall with Chef Silvia this weekend one delectable, nourishing recipe in particular, one ever-present throughout her early youth.
Vitello trifolato alla Bolognese consists of oven-roasted veal tenderloin medallions that have been layered with finely sliced potatoes and prosciutto cotto, drizzled with clarified butter, sprinkled with white pepper, laced with shaved Parmigiano, and flecked with black truffles. They’re accompanied by artichokes au gratin.