Polmoncino di vitello in intingolo

Name: Polmoncino di vitello in intingolo (Veal lung in sauce)
Yield: Makes 4 servings
Cuisine: Italy
Ingredients: 4 teaspoons (20 g) lard, or 4 tablespoons intensely fruity extra-virgin olive oil; 2 ounces (60 g) sliced prosciutto; scant 1 cup (200 ml) meat broth (if needed); pepper; 1 ounce (30 g) flour; salt; scant 1 cup (200 ml) dry white table wine; 1 tablespoon chopped white onion; 1 ounce (30 g) dried porcini mushrooms; 1 pound (450 g) veal lung

Veal lung in sauce

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Ingredients

1 pound (450 g) veal lung
1 ounce (30

Europe
Italy
Main course
Mediterranean

Method

Clean the veal lung, then drop it into 3 quarts (3 liters) lightly salted boiling water and simmer for about 30 minutes. Drain, pat dry, and remove and discard the white membrane covering it. Cut into smal