Zachariah of veal with mushrooms
Instructions
Prepare the Zachariah, cut them along the tendons, lardellateli spezzettandoli, add the salt and saute it thoroughly in boiling oil.
At this point add the fat, sprinkle them with a veil of flour, pour slowly, starting from the edge, part of the Brown bottom, then keep the lid closed and add often during cooking, the liquid is needed.
Wash the mushrooms, cut into thin slices, let them jump in butter, add them after 30 minutes to Zachariah, then finish the cooking.
If the marinade turns out too runny, make a paste of cornstarch and water, add it, bring to boiling and finished with cream.
Cut the meat, serve it at the table and sprinkle of parsley.
Ingredients and dosing for 4 persons
- 1250 g of veal trotters
- 100 g of speck for larding
- 25 g of olive oil
- 30 cl of broth (or brown background)
- 125 g of mushrooms
- 25 g of butter
- Salt
- 10 g of flour
- 1 tablespoon of cream
- 1 tablespoon of chopped parsley