| VITELLO CON FUNGHI E POMODORINI |
VEAL WITH MUSHROOMS AND CHERRY TOMATOES
Ingredients (4-6 servings):
∗ 4 T of excellent DOP extra virgin olive oil
∗ 2 cloves garlic
∗ 1 T finely chopped rosemary
∗ 1 lb. mushrooms (Champignons) thinly sliced
∗ 14 oz. tomatoes cut in small cubes
∗ 1 lb. veal thinly sliced
∗ Flour as needed
∗ 1 cup broth (bouillon)
∗ 1 cup dry white wine
Procedure:
Saute´ garlic and rosemary in olive oil.
Add the mushrooms, cover and cook for 5 minutes.
Uncover for a few minutes to allow mushrooms to brown.
Salt, pepper and flour the veal slices.
In a separate pan, brown the meat in olive oil until golden.
Remove the meat, keeping it hot in a separate dish.
Add wine, and broth to deglaze the pan. Bring to a boil and reduce to about half.
At this point, add the mushroom mixture and mix well.
Serve the sauce hot over the veal slices.
Serves 4-6
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