Rosemary veal tagliata with persimmon and Brussels sprouts

Name: Rosemary veal tagliata with persimmon and Brussels sprouts
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Swiss

In short: Swiss veal topside pan-cooked with rosemary and sliced thinly. Underneath, raw Brussels sprouts softened in lemon and wedges of sweet persimmon.

Serves: 4. 25 minutes.

Vitello svizzero, Cavolini di Bruxelles, Cachi, Rosmarino

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Updated on 25 October 2026