VEAL ESCALOPES WITH MARSALA AND CREAMY WILD MUSHROOMS SCALOPPINE DI VITELLO AL MARSALA E SELVATICA FUNGHI VITULI ET FERA FUNGOS CUM MARSALA

The Ingredients

4 Escalopes of Veal

Wild Mushrooms

3 tablespoons of Marsala

Four Tablespoons of Double Cream

One Tablespoon of Seasoned Flour

Parmesan Cheese grated

Olive Oil and Butter

Fresh Marjoram

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Serves: 4

Coat the veal escalopes in the seasoned flour. Warm up the butter and oil and then add the mushrooms and cook for a few minutes and then set aside.

Heat up a little more oil and butter to a moderate heat and sink in the Veal with some of the Marjoram. Stir in the Marsala and the cream.

Cook for 15 minutes, tossing and turning to baste evenly. Halfway through cooking add the mushrooms. Grate the Parmesan Cheese over the Veal and lightly grill for a few minutes.

Then serve with a garnish of Marjoram.

Best with a few glasses of light white wine to wash this fabulous supper down.

Ne Quid Nimis

Nothing in Excess

Post Views : 200