Vitello al Gorgonzola Recipe

Name: Lucia | Italian Restaurants Vitello Al Gorgonzola Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces Veal cutlets; 150 grams Gorgonzola cheese; 200 ml Heavy cream; 200 grams Mushrooms; 300 grams Spinach; 1 medium Onion; 50 ml Brandy; 2 tbs Olive oil; to taste Salt; to taste Black pepper

Inspired by Lucia | Italian Restaurant

Time30m

Serves4

Veal Scaloppine in a creamy Gorgonzola Cheese sauce enriched with Mushrooms and Brandy. Served with our Spinach.

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Ingredients

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Meat

4 pieces Veal cutlets

Dairy

5.29 oz (150 grams) Gorgonzola cheese

7/8 cup (200 ml) Heavy cream

Vegetables

7.05 oz (200 grams) Mushrooms

10.6 oz (300 grams) Spinach

1 medium Onion

Condiments

3 3/8 tbsp (50 ml) Brandy

2 tbs olive oil

to taste Celtic sea salt

to taste black pepper

Method

Preparation

Sauté the Vegetables

In a large skillet, heat olive oil over medium heat. Add chopped onions and sliced mushrooms. Sauté until the onions are translucent and mushrooms are soft, about 5-7 minutes.

Cook the Veal

Push the vegetables to the side of the skillet and add the veal cutlets. Cook for about 3-4 minutes on each side until browned. Season with salt and pepper to taste.

Add Brandy and Cream

Once the veal is cooked, add the brandy and allow it to reduce for about 2 minutes. Then, stir in the heavy cream and crumbled Gorgonzola cheese, mixing until the cheese is melted and the sauce is creamy.

Prepare the Spinach

In a separate pot, lightly sauté the spinach with a bit of olive oil until wilted. Season with salt and pepper to taste.

Serve

Plate the veal with the Gorgonzola sauce on top, and serve alongside the wilted spinach.