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GOURMET
GOURMET
HOLIDAY
DELIGHTS
For an exclusive gourmet Christmas, try the recipes of Paolo Sirmioni, Executive Chef of the Forte Village, Sardinia.
CHRISTMAS ROAST
with white wine, served with seasonal vegetables and prickly artichokes. This dish is well suited to the holiday season: warm and enveloping, it will certainly gather around the whole family.
SERVINGS: 8 A rack of veal cutlets 50 ml of olive oil 50 g of butter Sage, rosemary, thyme 4 cloves of garlic 2 large carrots, diced 2 sticks of celery, diced 1 glass of white wine Salt and pepper to taste.
SIDE DISH 8-10 prickly artichokes 50 g of bacon, diced 5-6 large potatoes, pared 4 carrots, sliced 4 courgettes, sliced 3 red onions, sliced A few basil leaves Olive oil as needed, salt and pepper to taste
PREPARATION Ask your butcher to prepare a clean rack of veal cutlets for you. Place the meat in a baking pan, season with salt, pepper, olive oil, garlic and butter and sear on the stove at a high temperature to colour the meat. Add the spices and put the baking pan in a 160°C oven to roast. Add the carrots, the celery and the white wine. During roasting - about 1 hour - occasionally baste the meat with the pan gravy. Once cooked, allow the rack to rest for about twenty minutes. Meanwhile, clean and peel the artichokes, cut them into wedges and sauté them in a pan with oil, garlic and the basil leaves. Add the diced bacon to taste. Season with salt and pepper. Prepare the potatoes, the carrots, the courgettes and the onions. Sauté the vegetables in a pan with olive oil. Season with salt and pepper.
PRESENTATION Cut the loin into slices and place a slice on each plate. Decorate with the vegetables, the potatoes and the artichokes. Drizzle with gravy and serve hot, serving the remaining gravy in a gravy boat.
fortevillage.com
fortevillage.com
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