Fillet of veal with butter and sage, seasonal vegetables, Amarone della Valpolicella DOCG reduction.


Ingredients for 4 people

4 veal fillets

50 g flour

Fresh sage leaves

Salt and ground black pepper

Veneto PDO olive oil


1 glass of Amarone della Valpolicella DOCG wine

Salt and ground black pepper, to taste



Second courese

Preparation time

40 mins


Roll the veal fillets in flour, securing them with a twist of kitchen string. Now heat a non-stick casserole dish, pour in three tablespoons of Veneto DOP oil, the butter and brown the meat on a high flame together with a handful of sage leaves.

Meanwhile, prepare the seasonal vegetables. Chop the carrots, pumpkin and broccoli and sauté until tender but still crunchy. Season with salt and pepper to taste.

When the fillets are well sealed on all sides, put them for a moment to rest on a plate covered with a lid so that they do not lose their temperature.

Add the glass of Amarone to the pan with the cooking juices and let it evaporate over a high flame. When the sauce has reduced, the dish is ready. Pour the Amarone sauce over the fillets and serve with the seasonal vegetables.

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