Vitello al Gorgonzola 

Cooking a second course in 15 minutes, and more, making a great impression? Everything is possible, with Gorgonzola! Try to serve this dish on the table during a dinner with friends and you will see that you will leave them all speechless.

A roast with a strong and tasty flavor, an autumn dish! 

INGREDIENTS

4 veal escalopes 150 g 

Sweet Gorgonzola 

40 g butter

1 glass of dry

white wine 

flour

salt

Preparation

Cut the gorgonzola into 4 slices removing the crust. Pass the veal slices in flour. In a pan melt the butter, brown the meat on both sides and sprinkle with white wine. Place the gorgonzola on each slice of veal, put a lid on and finish cooking for about a minute over low heat. Serve immediately in hot dishes.

Serving tip

Salad of tomato, red onion and Feta.

Paired wine: E. Guigal Côtes-du-Rhône red.

Deep and dark red, shiny. Fresh fruits with red berries and spices on the nose. The palate is full, round and racy with rounded and smooth tannins. A full-bodied, rich and intensely aromatic wine. Full with a long finish and plenty of elegance and finesse due to the well balanced tannins and fruit.

92/100, VertdeVin

« Vintage after vintage, the Collection wines have become symbols which perfectly illustrate the family's ethos of supreme quality. Careful ageing, together with the meticulous attention paid every day by Marcel and Philippe Guigal to the selection and blending processes, bring to the fore the consistency and excellence of the great appellations of the Rhône Valley »

Connoisseurs will enjoy its classic expression of the Syrah grape variety combined with the Grenache grape.