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Image 0 - Fillet of Ticino veal in a bread crust with chanterelles - The recipe
Image 1 - Fillet of Ticino veal in a bread crust with chanterelles - The recipe
Image 2 - Fillet of Ticino veal in a bread crust with chanterelles - The recipe

Fillet of Ticino veal in a bread crust with chanterelles - The recipe

DOWNLOAD THE FULL RECIPE HERE

Preparation filling:

  • Chop the veal very finely with a cutter; 
  • Add the cream; 
  • Lastly, add the blanched and chopped basil. 

Preparation bread crust:

  • Flatten the bread slightly with a rolling pin; 
  • Cover up to ¾ of it with the filling and wrap it around the fillet, using the film to help you; 
  • Cook in the oven until the temperature reaches 50 °C in the centre; 
  • Leave to rest, then finish it off by pan-frying it in oil, turning it so that the outer crust becomes crisp.

Plating up:

  • Brush the plate with the meat juices and place the pan-fried chanterelles and vegetables on top. 
  • Garnish the dish with a few leaves.



A recipe by Cristian Moreschi, chef at the restaurant of the Hotel Villa Principe Leopoldo, Lugano. 

Features

  • TYPICAL PRODUCTS Cold cuts , Specialties