Veal filet in hazelnut crust (Filetto di vitello in crosta di nocciole)
600 g veal fillet, in one whole, thick piece
80 g roasted Piedmont hazelnuts
40 g fine breadcrumbs
10 g of grated parmigiano Reggiano
2 eggs
2 tbsp flour
Salt and freshly ground black pepper
Olive oil
50 g butter
1. Take the veal out of the refrigerator about 30 minutes before cooking. Meanwhile, prepare the clarified butter: melt the butter slowly in a small saucepan over medium-low heat. Once completely melted, strain it through a fine sieve into a bowl to remove the white milk solids.
2. Finely chop or pulse the roasted hazelnuts in a food processor. You want a fine crumb while keeping a few slightly larger pieces for texture. Mix with the breadcrumbs and grated parmigiano.
3. Pat dry the veal and season generously with salt and pepper. Place the flour, beaten eggs and hazelnut mixture in three separate dishes. Very lightly coat the veal in flour, then in beaten egg, and finally in the hazelnut mixture. Press gently so that the crust adheres well all around the fillet.
4. Preheat the oven to 200°C / 390°F.
5.Heat the clarified butter in a large frying pan over medium-high heat. Brown the veal on all sides, turning it carefully so that the hazelnut crust becomes golden without burning. This should take approximately 4–5 minutes in total.
6.Transfer the whole fillet to the oven and cook for approximately 6-10 minutes, depending on its thickness and how pink you like your veal.
7. Leave the veal to rest for 5–8 minutes before slicing. The residual heat will continue cooking the centre slightly.
8. Cut into thick slices to reveal the pink centre and golden hazelnut crust. Finish with a little sea salt. Serve with simply roasted or glazed seasonal vegetables — carrots, zucchini, baby onions and potatoes work particularly well.
Tip: The flavour of the hazelnuts really makes this dish. If possible, use Nocciola Piemonte IGP (Tonda Gentile Trilobata) and roast them before grinding.
