: Dolcetto di Dogliani
Dust the veal with flour. Heat the olive oil in a large saucepan and brown the veal.
When it is well browned all over, add the whole onion and mustard, cover and cook for 1 hour over low heat.
Clean the porcini mushrooms with damp paper towels, then slice and set aside. When the veal is cooked through, remove from the pan and keep warm. Discard the onion. Add the mushrooms to the same pan and sauté. Add the milk, and if the sauce seems too liquid, some flour. Once the mushrooms are cooked, remove from the heat and stir in the butter.
Bring a large pot of salted water to a boil and cook the tagliatelle until al dente. Slice the veal. Drain the pasta and toss in the pan with the mushroom sauce and the slices of veal.
9 oz (250 g) Delverde egg tagliatelle
1 veal roast (about 2 lb or 1 kg)
5 fresh porcini mushrooms
1 tab of butter
3 tbsps extra-virgin olive oil
2/5 cup (100 ml) milk
plain flour mustard