Pan-Fried 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
