Porcini wine trebbiano
Instructions
In a saucepan heat a few tablespoons of olive oil, let Brown two cloves of garlic and remove them.
Put in the veal stew pot and let it Brown; Add salt, pepper, pour in the wine and let it evaporate.
Add the tomatoes and cut into cubes, then the sliced mushrooms.
Pour the broth, cover and bring to boiling.
Served piping hot.
Ingredients and dosing for 4 persons
- 300 g of fresh porcini mushrooms
- 250 g of veal stew
- 3 red tomatoes
- 1 glass of broth
- 2 cups of dry white wine trebbiano
- 2 cloves of garlic
- A few tablespoons of olive oil
- Salt
- Pepper