Ingredients for 4 people: 4 slices of veal rump, 500 g of cardoncelli mushrooms, 50 g of white flour, tomato sauce, extra virgin olive oil, 1/2 glass of red wine, onion, lemon zest, salt.
Procedure: beat with pestacarne slices of breast of veal, flour them on both sides and put them into the pan where before it was prepared a fried onion. Make flavor the meat, then add the wine and let it evaporate. Cover with tomato sauce, add salt and lemon zest and cook over moderate heat. Finally add the mushrooms cleaned and chopped previously; continue cooking for another 5 minutes and serve.