Veal fillets with broccoli and chestnut sauce


Serving 4 people

4 slices of veal fillet
140g of washed broccoli
120g of washed and boiled chestnuts
100g of strong Gorgonzola (blue) cheese
20g of butter
white wine, extra virgin olive oil, salt, pepper as much as needed


Gently fry the floured veal fillets in 20 g of butter and little oil and let them cook for 2 minutes on each side.
Add salt and pepper and sprinkle them with white wine; then let this sauce shrink.
Take the fillets off the pan, but keep them warm.
Then in the remaining sauce,sauté the bits of boiled broccoli, the chestnuts and the strong gorgonzola cheese.
Put the fillets in this sauce in order to flavour them and then add some more salt and pepper.
Arrange the fillets on a serving dish, make the condiment smoother by adding some extra virgin olive oil then pour it over the fillets.

Marco’s secret

“..To add a touch of originality, cut some slices of apples, flour them, fry them in a pan.
Sprinkle some Porto wine over them and flame them. Serve them with the fillets.”

Suggested Wine

Barolo Sorano 2016