Veal Filetto with Parmigiano Reggiano Fondue and Asparagi
Courtesy of Chef Sandra Rosy Lotti (Toscana Saporita – Tuscan Cookery School) Serves 4 INGREDIENTS 15 ounces (427 g) veal fillet (tenderloin) salt and freshly …
Provimi Veal Tenderloin Sous Vide
with Barley Risotto Courtesy of Recipe Contest winner, Nimu Ganguli Serves 2 INGREDIENTS 1 (12 ounce/340 g) Provimi veal tenderloin salt and white pepper to …