Friday, June 26, 2009

Vitella Tre Funghi

Vitella Tre Funghi

4 veal cutlets (pounded thin)
1/4 cup flour (for dredging the veal)
4 tbsp olive oil
2 tbsp butter
8 dried Porcini mushrooms( chopped)
8 Crimini mushrooms (chopped)
8 Shitake mushrooms ( chopped)
1 cup marinara sauce
4 tbsp heavy cream
4 tbsp Italian parsley
salt and pepper to taste

Soak Porcini Mushrooms in 1/2 cup of warm water for 30 mins. Set aside, saving the water.

Dredge veal in a thin coat of flour. Heat oil in pan. Add veal and butter. Sautee until both sides of the veal are brown. Remove veal from pan. Add the mushrooms and water from the porcini into the pan. Sautee for five minutes, until mushrooms are tender and some liquid has reduced. Add veal back into the pan. Add marinara sauce, heavy cream and salt and pepper to taste. Cook for five minutes, stirring the sauce until all the liquids are incorporated.
Garnish with parsley and serve.

* if you don’t like veal this recipe would also work nicely with chicken breast.

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