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Monday, 01 May 2006

Fall in Italy: Festival of the Mushrooms - Page 4

Written by Diana Armstrong
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Gloria, our housekeeper, appears on my back door step to announce that there is a mushroom festival in a little town called Sipicciano.  A village not far from Orvieto in Umbria.  This village does not appear on any map I own.  It is perched on the edge of the Tiber Valley right on the border of Umbria and the Lazio. Like an ancient eagle, it looks down from its aery onto vineyards and olive groves  and over in the far distance towards all the traffic speeding  between Rome and Florence.

 

SLOW ROASTED VEAL COOKED IN WINE WITH A TOPPING OF CRISPY MUSHROOMS

Serves 10

 

One 4 pound. veal roast

1 cup olive oil, divided in half

1 stick butter divided in half

4 cloves garlic

Salt and pepper

1 cup Orvieto Classico or dry white wine

4 cups assorted mushrooms cut into grape size pieces

1 cup porcini mushroom bouillon* or vegetable bouillon

1 cup cream.

 

Heat a heavy casserole on a medium high heat.  Brown the veal in half the olive oil and half the butter with the garlic..Season to taste. Pour the wine into the casserole, cover and place in a 325oF oven for three hours to simmer gently. About an hour before serving, heat the remaining olive oil and butter in a heavy saucepan and add the mushrooms, salt and pepper and cook over a high heat until lightly brown. Now add the bouillon and simmer uncovered until the stock has evaporated and the mushrooms get crispy. If desired, just before serving add the cream to the mushrooms and spoon over the roast just before serving.

*available in the USA at most Italian Food Markets

 

©Diana Armstrong Diana Armstrong is a cookbook author and travel writer who with her husband lives half the year in Denver, Colorado and the other half in the village of Lubriano, 15 mintues south of  Orvieto Umbria.

(Page 4 of 4)
Last modified on Sunday, 16 December 2012

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