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.
Dredge the fillets in flour and salt them; heat the oil in a pan and put in the fillets with the sprig of rosemary
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
Pan
Bowl
Ladle
Baking Tray
Wooden Spoon
Store in the refrigerator in an airtight container for up to 2 days
The recipe for Fillet with Green Pepper and Broth is a classic of Italian cuisine, perfect for an elegant dinner
Italia, Lazio
| Energy (kcal) | 115.66 |
| Carbohydrates (g) | 0.86 |
| of which Sugars (g) | 0.86 |
| Fat (g) | 3.67 |
| of which Saturates (g) | 2.02 |
| Protein (g) | 19.4 |
| Fiber (g) | 0.46 |
| Sale (g) | 0.08 |
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