FILLET OF VEAL 200 gr
FINE SALT q.b.
GARLIC HEADS 1
ROSEMARY q.b.
SAGE q.b.
EXTRA VIRGIN OLIVE OIL q.b.
FOR THE PUMPKIN SOUP:
PUMPKIN 100 gr
ONION TROPEA 20 gr
VEGETABLE BROTH 150 gr
EXTRA VIRGIN OLIVE OIL q.b.
FOR SPINACH AND CRISPY SAVOY CABBAGE:
SPINACH 80 gr
SAVOY 80 gr
EXTRA VIRGIN OLIVE OIL q.b.
FINE SALT q.b.
BLACK PEPPER q.b.
FOR DECORATION:
CREAM OF SUPERIOR BLACK TRUFFLE
VEGETABLE BROTH
WHOLE SUPERIOR BLACK TRUFFLE