Torello Perugina-style
Torello alla perugina is a meat main course typical of Umbrian cuisine and, in particular, of the cuisine of the Perugia area.
Torello Alla Perugina
Course: Secondi, Secondi di carneCuisine: Umbria, Italia, PerugiaDifficulty: MediaPorzioni
4
porzioniTempo di preparazione
30
minutesTempo di cottura
50
minutesTempo totale
1
hour20
minutesTorello alla perugina is a meat main course typical of Umbrian cuisine and, in particular, of the cuisine of the Perugia area.
Ingredients
8 slices of veal loin or veal shoulder (approx. 500g)
70g of prosciutto
4 anchovy fillets
a chicken liver
2 tablespoons of capers
half a lemon
2 cloves of garlic
8 sage leaves
flour
Umbrian PDO extra virgin olive oil
vinegar
salt
pepper
Preparazione
- Chop the chicken liver, ham and garlic separately.
- Gently fry the garlic, ham and anchovies in a frying pan with a drizzle of oil over a very low heat.
- After a few minutes, add the grated lemon zest, the chopped capers and the chicken liver, which you chopped earlier.
- Fry gently for 5 minutes, drizzle with lemon juice, and season with salt and pepper to taste.
- Remove the sauce from the pan and keep it warm.
- Dust the slices with flour and fry them for a few minutes in a frying pan, on both sides, with a drizzle of oil.
- Add the sage and the sauce you prepared earlier.
- Heat through and serve.
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