Roast with mushrooms
Second courses
Aged
4 people
La Madre
About 2 hours
Ingredients:
600 g calf
25 g dried mushrooms soaked in warm water, cooled and cut in stripes
Juice of half a lemon
60 g butter or margarine
A clove of garlic
Half a glass of aged Grappa
Broth
Salt and pepper
25 g dried mushrooms soaked in warm water, cooled and cut in stripes
Juice of half a lemon
60 g butter or margarine
A clove of garlic
Half a glass of aged Grappa
Broth
Salt and pepper
Preparation:
Take a tiny, sharp knife, and make some cuts lengthwise.
Place the mushrooms in the cuts and tie up the meat.
Season the meat with lemon juice, salt, pepper, set aside to rest for fifteen minutes.
Brown it on all sides in butter flavoured with a clove of garlic.
Remove the garlic and add Grappa to the meat.
When this has evaporated, add a ladle of broth.
Cover and let simmer for about an hour and a half, adding other broth if necessary.
Serve the sliced meat with the reduced sauce.
Place the mushrooms in the cuts and tie up the meat.
Season the meat with lemon juice, salt, pepper, set aside to rest for fifteen minutes.
Brown it on all sides in butter flavoured with a clove of garlic.
Remove the garlic and add Grappa to the meat.
When this has evaporated, add a ladle of broth.
Cover and let simmer for about an hour and a half, adding other broth if necessary.
Serve the sliced meat with the reduced sauce.
