A few ingredients seasoned with a bit of imagination are enough to transform panettone into a creative second course!
Chef Cristopher Carraro today proposes a quick and easy recipe “Made in Loison” to amaze your guests: veal fillet in a Loison Panettone panure.
Made in Loison recipes are “smart” ideas for using panettone in a simple and creative way, creating new sweet and savory dishes.
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For this dish, you can read the instructions below or follow the video-recipe.
- 4 servings
- 320 g of veal fillet
- 200 g of Loison panettone
- 30 g of new potatoes
- 10 g of raisins
- 10 g of Bronte pistachios
- Extra virgin olive oil
- Aromatic herbs
Crumble panettone, bake and toast until browned; crumble again by hand and sieve.
Peel the potatoes, turn to fondant, blanch in salted water. Brown the potatoes, add some aromatic herbs and complete the browning by adding raisins and pistachios.
Brown the veal fillet in a pan with oil, butter and the aromatic herbs. Using a spoon, sprinkle the seasoning evenly over all parts of the fillet. Season with salt and pepper.
Leave the fillet to rest and then cover with the panettone powder coating.
Arrange the veal fillet on a serving plate, alternating with the potatoes, add the raisins and the browned pistachios and garnish with the aromatic herbs.