Ingredients

• ½ veal escalope
• 100g/3½oz wild mushrooms
• 2 tbsp brandy
• 25g/1oz butter
• 50ml/2fl oz double cream
• salt and freshly ground black pepper
• 2 tbsp chopped chives
• 25g/1oz butter
• 1 tbsp olive oil
• 150g/5½oz cavolo nero
• stalks removed
• finely sliced
• 200ml/7½fl oz vegetable stock

Directions

• For the veal
• heat the olive oil in an ovenproof frying pan
• and fry veal for 4-5 minutes on both sides
• or until golden-brown on all sides. Remove the veal from the pan and set aside. Keep warm.
• Add the mushrooms to the same pan used to cook the veal and fry for 5-6 minutes. Return the veal to the pan.
• Add the brandy
• heat briefly
• then set light with a match. Let the flames flare up
• then die down. Cook for 3-4 mins longer until most of the liquid has evaporated. (CAUTION: Keep the flames away from the eyes and face. Do not leave unattended.)
• Add the butter and cream
• bring to the boil and heat for one minute. Season
• to taste
• with salt and freshly ground black pepper
• then stir in the chopped chives.
• For the cavolo nero
• melt the butter and olive oil in a frying pan and add the cavolo nero. Fry for one minute
• then pour in the stock
• bring the mixture to the boil and boil for 4-5 minutes
• or until tender.
• To serve
• spoon the veal and wild mushrooms onto a serving plate and serve the cavolo nero alongside.