Veal fillet and Norcia guanciale with forest fruits, pumpkin and candied portobello mushrooms
Recipe by Marco Buosi, chef Restaurant Sansovino di Castelbrando, in Cison di Valmarino, paired with Prosecco Superiore Docg
The dish we’re going to prepare in this edition is all about the autumn and the local area. It has been created and prepared by chef Marco Buosi from Ristorante Sansovino at Castelbrando. This dish came into being last year as part of the Cocofungo event and it combines veal fillet with an amalgam of local seasonal products including pumpkin, forest fruits and Portobello mushrooms. The best examples of these much-prized mushrooms are found on the Montello and in Cansiglio but also in the woods around Cison di Valmarino. The many woods that surround the Conegliano Valdobbiadene area are also filled with wild fruits including blackberries, blueberries, raspberries and wild strawberries. Add to this pumpkin – a must for everyone’s vegetable garden – and we have a veritable trove of local delicacies. As an option for the wild fruits, chef Marco suggests using a good balsamic vinegar.
For 4 people
4 veal fillets / 80 gr. each
200 gr. forest fruits
150 gr. pumpkin
4 Portobello mushrooms
4 slices of guanciale di Norcia (veal cheeks)
Wrap the veal fillets with the veal cheeks (guanciale). Season with a trio of herbs and grill lightly. Pre-heat the over to 160°C and put the fillets in for 12 minutes. Peel and grate the potatoes which should then be sautéed with salt and pepper. Wash and clean the pumpkin and mushrooms. Dice both and place into a vacuum pouch with a spoonful of sugar and a spoonful of white vinegar. Steam them in the oven at 95°C for 15 minutes. Finish the meat sauce with forest fruits and reduce the whole in a pan for 2 minutes. Place the potatoes in the centre of the plate and place the fillets on the top with the sauce. Decorate the plate with the candied pumpkin and mushrooms.
[This article was originally published in the Visit Conegliano Valdobbiadene magazine, issue Autumn Winter 2017. The magazine is available here]