Main courses

Veal rump with brandy flavored pears

  • Cook time

    15 min

  • Prep time

    30 min

  • Yields

    4 servings

  • Difficulty

    Average-Easy

Ingredients

  • 20 g grated Parmesan
  • 4 slices of veal rump
  • 2 Opera pears
  • 2 tablespoons of brandy
  • 2 tablespoons white flour
  • 1/2 cup dry white wine
  • 1 teaspoon of ground nutmeg
  • Salt and Pepper
  • Extra virgin olive oil
  • Preparation
  • Nutritional values

Preparation

  • Peel and slice pears, spread them on a plate and sprinkle with Parmesan cheese, grated nutmeg and a pinch of salt. Place a veal slice on a plate and top it with a pear slice, then fold into a roll and seal with a toothpick, then roll into flour and set aside.
  • Heat a non-stick skillet, add butter and oil, and then sear the veal rolls till brown. Add the wine and continue to cook until completely evaporated, then repeat with the brandy. Turn off the heat, cover and let stand 10 minutes before serving.

The advice of the chef