Main courses
Veal rump with brandy flavored pears
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Cook time
15 min
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Prep time
30 min
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Yields
4 servings
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Difficulty
Average-Easy
Ingredients
- 2 Opera® Williams pears
- 20 g grated Parmesan
- 4 slices of veal rump
- 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.