Torello alla Perugina

Torello alla Perugina

(Top round of veal, Perugia-style)


1 kg of veal top round
50 g chicken livers
30 g chicken breast
2 anchovies
1/2 onion
1 carrot
1 stick of celery
2 sage leaves
1 tsp capers
1 lemon
White wine
Extra-virgin olive oil


Finely chop the vegetables, tie the veal with cooking string, and place in a casserole dish with the oil. Brown over a high heat for a few minutes. Add a glass of white wine, place the lid on the pan, and continue cooking for about 20 minutes.
Then add the chicken breast chopped into small pieces, the chicken livers (cleaned and well-rinsed), add salt and pepper and cook without the lid for another 20 minutes. Add a dash of white wine if necessary.  Remove the meat and strain the cooking juices through a sieve, together with the anchovies and capers.
Add the juice of a lemon to the resulting sauce. Cut the veal into thin slices and serve with the sauce.