Vitello alla cacciatora [Hunter’s style veal]
Recipe taken from \"La Zona in 80 minuti” by Gigliola Braga, Sperling & Kupfer Editori
INGREDIENTS |
WOMAN |
MAN |
Veal slices |
105 g |
140 g |
Tomato passata |
110 g |
150 g |
Porcini mushroom |
1 small one |
1 middle-sized one |
Red wine |
60 ml |
75 ml |
Onion |
1 small one |
1 middle-sized one |
Lemon zest, salt, pepper |
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PREPARATION
- Grease a non-stick pan with a very small amount of olive oil and lightly fry the onion. Add a little stock or water if necessary.
- Dust the veal slices lightly with flour and add to the pan.
- When both sides have changed colour, season with salt and pepper, then add the wine and a little lemon zest.
- Let the wine boil away. Finely chop the mushroom (if using a dry mushroom, remember to soak and dry it before using it) then add it and the tomato passata to the pan.
- Cook over medium heat for 15 minutes.