- Difficulty: Bassa
- 4 fillets – 100 g each
- 4 slices of Praga Levoni smoked bacon
- 80 g of butter
- 4 green spring onions
- 1/2 glass of white wine Vernaccia di San Gimignano
- 12 grains of green pepper
- 8 leaves of sage and 4 branches of rosemary
- extra virgin olive oil
Wrap the bacon around the meat.
Dispose two sage leaves over each fillet making them stick to the meat, and secure with a twine.
Clean the spring onions and cut each one of them into four pieces.
Stew them in a non-stick pan with butter and oil, put salt and leave them on the flame until they become golden, then spread the white wine.
In another non-stick pan, put the butter, some oil and the rosemary branches, place the fillets and make them roast well on both sides.
Add the green pepper grains and spread with the white wine.
Let the wine evaporate, take the pan off the stove, put salt and arrange the fillets on the dishes with the warm spring onions.
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