Veal fillet with pizzaiola sauce - By Elvea ambassador Peppe - Recept

Ingredients

• 2 veal tenderloins
• 1 bunch Swiss chard
• 2 cloves garlic
• 150 g ELVEA Passata - Plain
• 50 ml white wine
• 1 tablespoon capers
• 1 teaspoon dried oregano
• leaves basil, finely chopped
• pepper
• salt
• 2 balls burrata
• 200 ml cream
• 1 pinch pepper
• 2 tablespoons olive oil