Milk-fed veal filet with mousse of spicy gorgonzola, melon and basil

vitello-mousse

Milk-fed veal filet with mousse of spicy gorgonzola, melon and basil
Chef Roberto Iemi
“De Gustibus Italiae” Restaurant

Ingredients for 4 people

  • 640 g of milk-fed veal fillet
  • 40 g of butter
  • basil leaves fried in oil
  • 200 g of potatoes peeled and cut into julienne
  • 50 g of slivers of almonds
  • 50 ml of virgin olive oil
  • salt
  • 8 slim slices of melon
  • 120 g of spicy Gorgonzola
  • 40 g of whipped cream
  • 40 g of mascarpone cheese


Preparation

Cut the fillet into 8 medallions of 80 g each.
Brown the meat with butter, salt and pepper; make it rest.
Mix potatoes with almonds, salt, divide them into 8 portions, give them a square shape and fry them in a pot on low heat.
For the mousse, put the Gorgonzola in a container and mount it with mascarpone cheese and whipped cream. With the compound prepare 8 quenelle.
Put into the plate: place the potato nests on both sides of the plate, lay carefully the meat on the potatoes, and then add the mousse and the fried basil leaves. Make a rose with melon slices between the two medallions.

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