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Abetone-style Veal Escalopes

  • Second Courses


  • 1 ¼ lb veal meat
  • 1 clove of garlic
  • 1 onion
  • 1 sprig mint
  • extra virgin olive oil to taste
  • 1 tablespoon butter
  • salt and pepper to taste
  • ½ cup white wine
  • 4 cups broth
  • 1 ¼ lb mushrooms
  • 1 half cup Grappa


Cook the veal, cut into slices not too thin, in a mixture of garlic, onion, calamint, extra-virgin olive oil and butter, with salt and pepper to taste. Finish cooking in white wine and stock. Meanwhile, cook the mushroom caps, in a chopped mixture like that for the meat but enriched with abundant garlic and calamint or thyme. Cover the meat with the mushrooms, splash with white wine fortified with a drop of grappa. Mix everything together carefully so that the meat amalgamates with the mushrooms. Serve hot with a chopped mixture of calamint and just a touch of garlic.