Veal Fillet Stuffed with Mozzarella and Pancetta

Ingredients

• 400 g veal fillet
• 1 ball mozzarella
• 4 slices pancetta
• 8 sage leaves
• 200 g frozen bean hearts
• 1 bunch small green asparagus
• olive oil
• Salt
• Pepper
• 1 tbsp butter
• sage leaf (for garnish)

Instructions

1. 1.

   Cut the veal fillet into four pieces and flatten them. Cook the beans in heavily salted water for about 5 minutes, then shock with cold water and drain. Trim the asparagus and blanch it in salted water until al dente, then shock and drain.

2. 2.

   Slice the mozzarella thinly. Season the meat with pepper, top each piece with one slice of pancetta, 1–2 slices of mozzarella, and 1–2 sage leaves, fold together and secure with toothpicks or kitchen twine.

3. 3.

   Sear the stuffed fillets quickly in hot oil until golden brown on both sides, season, and arrange two pieces per warmed plate. Toss the beans and asparagus in a little butter in a pan until warm, then serve beside the meat. Garnish with fresh sage before serving.