fillet of veal with goat cheese and fresh herbs
Did we finish with the paint? No, of course not, actually we didn’t even start. Nick, very conveniently was sent to Greece. I was very jealous thinking of him tucking in to all that yummy food. But I had to laugh when he phoned me the next day to say he hadn’t slept all night due to eating too much Moussaka. As for the painting it’s still spring, isn’t it? So, it does not matter, there is still plenty of time…….
Anyway yesterday, I did the final exam for the second level of my Sommelier course….and with great happiness I can say that I passed YEEHHH. Now I can finally go to the third level which is what prompted me to start this adventure. The third and last level is about food and wine combinations. So, poor little me, not only will I have to drink good wine but also EAT … … I am so sorry for myself …eh eh eh . Unfortunately this will only happen in September, but in the meantime I’ll continue to experiment. Here is a new recipe, fillet of veal with goat cheese and fresh herbs. Not bad, not bad at all !!
Our plans for the weekend? First quickly stake the tomato plants and then a slow tour of the winery Decugnano dei Barbi (I must keep studying to be prepared for September, you see..) . A sunny weekend to you all and we’ll see what happens next week. Ciao
Serves 2:
2 fillets of veal
½ clove garlic, finely chopped
2 teaspoons soft goat cheese
½ teaspoon finely chopped fresh rosemary
2 sage leaves
Here’s how: Cut a pocket in the upper part of each fillet. Mix together the cheese, garlic and rosemary. Fill the2 fillet pockets with the cheese mixture. Close pocket with a sage leaf and a cocktail stick. In a nonstick frying pan cook the fillets for three minutes on both sides. Serve with a dash of Evo oil and a pinch of salt.
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