Recipe by Davide Scabin: Fassona Piedmontese Veal cooked in the Fireplace

Ingredients for 4 servings

800 gr. of cleaned Fassona veal fillet
300 gr. of crushed grissini (breadsticks)
50 gr. of flour
3 whole eggs
4 cloves of garlic, unpeeled
400 gr. of butter
100 gr. of olive oil
150 gr. of chamomile breadcrumbs
12 gr. of salt
A sprig of sage and a bunch of sage
A bunch of rosemary
A dash of pepper

Method

Cut the fillet into 4 slices of 200 gr. each. Beat the eggs with salt and pepper, a sprig of sage, and a garlic clove.
Flour the meat, then pass it in the egg mixture, and then the crushed grissini. Repeat the egg dip and finally coat in the chamomile breadcrumbs.
Heat a skillet with 200 gr. of butter, 100 gr. of olive oil, a sprig of sage, and 4 garlic cloves.
Once the butter starts to froth, cook the meat for approximately 6-8 minutes. Continually add the remaining butter to maintain a constant temperature and prevent burning.
Once browned, remove from the skillet and place in an oven set to 70°C (158°F) to rest for about 20-25 minutes.
Place the bunches of sage and rosemary in a tray. Dress them as you would a salad with oil, salt, and pepper. Dry them in an oven set to 180°C (356°F) for 2 minutes. Then arrange them on a serving plate or individual dishes and char them with a torch.
Place the meat on the herbs while still aflame, extinguish the flame, and serve while still smoking.