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Ingredientes
- 12 x Medallions of veal, pounded (about 12 = one lb.)
- 3 Tbsp. Butter
- 4 slc Prosciutto, finely minced
- 8 med Size french mushrooms, thinly sliced
- 1/4 c. Dry mushrooms, soaked in water, liquid removed and sliced
- 4 Tbsp. Marsala wine
- 1 x Black truffle, finely minced
- 1 Tbsp. Minced parsley
- 1 c. Brown sugar
- 6 Tbsp. Butter
- 8 Tbsp. Flour
- 1 quart College Inn beef stock
- 1 x Bay leaf
- 1 pch Thyme
- 6 Tbsp. Tomato puree
- Â Â Salt and pepper
Direcciones
- 1. Sear medallions in 1 tbs. butter for one minute on each side. Set aside.
- 2. Heat remaining butter in pan. Add in prosciutto and both kinds of mushrooms. Saute/fry 7 min. Add in veal and Marsala and saute/fry 5 min, turning once. Add in salt and pepper to taste. Add in Brown Sauce, truffle, and extra butter if needed to thicken sauce. Bring to a simmer.
- 3. To serve, remove veal to serving dish, pour on sauce, and garnish with parsley. Directions for Brown Sauce:1. Heat butter in pan and stir in flour. Cook 8 to 10 min, stirring constantly till brown.
- 2. In another pan, hot broth and half the browned butter, still whisking.
- Add in bay leaf, thyme, and tomato puree. Add in salt and pepper to taste. Bring mix to boil and reduce to simmer, skimming occasionally. Cook for 2-1/2 to 3 hrs, or possibly till mix coats the back of a spoon.
- 3. Strain through a fine sieve.
- LELLO
- CARMIGNANO TENUTA DI CAPEZZANO
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 425g | |
| Recipe makes 4 servings | |
| Calories 572 | |
| Calories from Fat 246 | 43% |
| Total Fat 27.94g | 35% |
| Saturated Fat 17.41g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 71mg | 24% |
| Sodium 1082mg | 45% |
| Potassium 488mg | 14% |
| Total Carbs 73.66g | 20% |
| Dietary Fiber 1.7g | 6% |
| Sugars 57.57g | 38% |
| Protein 6.62g | 11% |
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