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

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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.