Siena Cucina in Rhode Island presents the Filetto di Vitello al Pistachio.
This incredibly enticing tender veal is stuffed with pistachios, prosciutto, figs, baby spinach and is topped with a pistachio Dumante sauce. Chills of delight creep up your spine as each bite represents a luscious and savory quality that is unmatched; except for the feeling experienced by drinking Dumante, of course.
“Tender veal stuffed with pistachio, prosciutto, fig and baby spinach, topped with a pistachio Dumante sauce.”
- 6 oz. Filet of Veal
- 1 tsp. Pistachio roughly chopped
- 1 tsp. Prosciutto small dice
- 1 Small fig small dice
- 1 Tbls. Cooked sautéed baby spinach
- 1 tsp. Fontina Cheese small dice
- tt Salt and Pepper
- 1 tsp. Shallots
- 1 Tbls. Dumante
- 2 oz. Veal Stock
- 1 tsp. Olive Oil
- ½ tsp. Tomato paste
METHOD: Combine pistachio, prosciutto, fig, baby spinach and Fontina into mixture. Season ingredients lightly with salt and pepper. Cut a pocket in the side of Veal and stuff with mixture. Lightly dredge veal with seasoned flour. Heat sauté pan with olive oil. Sear each side of the veal until golden brown. Remove from pan and finish in oven for 5 – 6 minutes or until desired temperature. With remaining fond on bottom of pan add shallots and deglaze with Dumante. Finish with veal stock and tomato paste then reduce. Season with salt and pepper to taste.