| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Cubed veal shoulder |
| 4 |
sl |
Prosciutto, diced |
| 1/2 |
|
Onion, diced |
| 2 |
|
Cloves garlic, minced |
| 2 |
tb |
Olive oil |
| 1 |
c |
Dry white wine |
| 8 |
|
Mushrooms, sliced |
|
|
Salt, pepper |
| 2 |
tb |
Chopped parsley |
INSTRUCTIONS
Saute veal, prosciutto, onion and garlic in olive oil until golden. Add
wine, mushrooms, salt and pepper to taste and parsley. Simmer over low heat
45 minutes or until meat is tender. Makes 6 to 8 servings.
Posted to FOODWINE Digest 22 Jan 97 by "Ted D. Conley"
<tedconley@EARTHLINK.NET> on Jan 22, 1997.
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