Milk-fed veal filet with mousse of spicy gorgonzola, melon and basil - Gorgonzola DOP
- 640 g of milk-fed veal fillet - 40 g of butter - basil leaves fried in oil - 200 g of potatoes peeled and cut into julienne - 50 g of slivers of almonds - 50
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Ingredients
- 640 g of milk-fed veal fillet
- 40 g of butter
- basil leaves fried in oil
- 200 g of potatoes peeled and cut into julienne
- 50 g of slivers of almonds
- 50 ml of virgin olive oil
- salt
- 8 slim slices of melon
- 120 g of spicy Gorgonzola
- 40 g of whipped cream
- 40 g of mascarpone cheese
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