Vitello con Salsa di Funghi e Tartufo (Veal with Mushroom-Truffle Sauce)
From October to March, during truffle season in Umbria, the pungent fungi are used to enrich all sorts of savory dishes. Here, shaved black truffle enriches the buttery mushroom sauce for a pan-fried veal from Scacciadiavoli winery, located near the walled medieval city of Montefalco. The dish goes wonderfully with Montefalco’s famed sagrantino wine, a robust, tannic red. This recipe first appeared in our November 2014 issue with the story Taste of Umbria.
Find this recipe in our cookbook, SAVEUR: Italian Comfort Food
- 1⁄3 cup olive oil
- 2 lb. veal cutlets, pounded ⅙” thick
- Kosher salt and freshly ground black pepper, to taste
- 12 white button mushrooms, thinly sliced
- 1 1⁄2 tbsp. minced rosemary
- 1⁄2 tsp. chile flakes
- 6 cloves garlic, thinly sliced
- 3 tbsp. flour
- 1 1⁄4 cups chicken stock
- 1 small fresh or canned black truffle
- 2 tbsp. unsalted butter, cubed and chilled
- Heat half the oil in a 12″ skillet over medium-high. Season veal with salt and pepper; working in batches, cook, flipping once, until browned, 6–8 minutes, and transfer to a plate. Add remaining oil to skillet; cook mushrooms until browned, 5–7 minutes. Add rosemary, chile flakes, garlic, salt, and pepper; cook 2–3 minutes. Sprinkle in flour; cook 2 minutes. Add stock; boil. Return veal to skillet; cook until sauce is thickened, 2–3 minutes. Shave half the truffle into skillet and remove from heat; stir in butter until sauce is emulsified. Transfer to a serving platter. Shave remaining truffle over the top.