4 servings
4 fillets of veal, 7 oz. each
4.2 oz. Castelli Creamy
Gorgonzola cheese
8 thin slices of bacon
1/2 tablespoon green peppercorns
1/2 cup brandy
2 tablespoons butter
2 tablespoons extra virgin
olive oil
salt to taste
Wrap the bacon around the fillets. Crush the green peppercorns in a mortar and lightly dust the fillets with the pepper on both sides. Melt the butter with the oil in a frying pan and cook the veal over a high flame for 2 minutes, sprinkling it with the brandy. After having removed the fillets from the pan, add the Gorgonzola cheese with the cream and stir until a smooth sauce has formed. Pour the sauce onto a hot plate and lay the fillets over it. Serve immediately.
