Fillet of Valle Spluga Galletto with green pepper sauce
• 8 Vallespluga fillets
• 1 tbsp crushed green peppercorns
• 1 tbsp chopped onion
• 4 leaves chopped sage
• 1/2 cup dry, white wine
• 1 cup cream
• Butter, salt, olive oil (to cook the fillets)
Season the fillets with salt and pepper (crushed, green peppercorns) and cook in a pan with the oil over a moderate heat for approximately 10 minutes. Remove the fillets. Add the onions and sage to the pan and cook over a low heat to allow the juices to take flavour.
Pour in the white wine and reduce to half. Add the cream and mix well. Season with salt and add a few knobs of butter to the sauce.
Return the fillets to the pan and cook in the sauce for a final 1-2 minutes.