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Recipe by
Fillet with green pepper and broth is a succulent and delicate dish that combines the intense flavors of green pepper with the tender veal fillet. This dish originates from the Lazio region, where it is traditionally prepared with care and passion. The meat is cooked just right and then served with a creamy green pepper sauce, enriched with the flavor of brandy and rosemary. The broth is used to add a touch of lightness to the dish. Enjoy it hot and accompanied by a side of fresh vegetables.
Step 1 of 2: Dredge the fillets in flour and salt them; heat the oil in a pan and put in the fillets with the sprig of rosemary
Step 2 of 2: Brown well on both sides, drain off the cooking fat, deglaze with the brandy, let it evaporate slightly and add the green pepper, the cream and a little broth to form some sauce, into which finally incorporate the butter well, stirring continuously
| Average values | Per serving188 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 801 kJ191 kcal | 427 kJ102 kcal |
| Fat | 6.31 g | 3.36 g |
| of which saturated fatty acids | 3.36 g | 1.79 g |
| Carbohydrates | 1.43 g | 0.76 g |
| of which sugars | 1.41 g | 0.75 g |
| Fibre | 0.75 g | 0.4 g |
| Protein | 31.6 g | 16.83 g |
| Salt | 0.23 g | 0.12 g |
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In gray: not detectedDetected
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Allergens detected: Gluten and Milk and dairy products
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
