- Difficulty: Media
- 160 g of Levoni Castel Speck
- 250 g of chanterelle mushrooms (finferli)
- 600 g of calf meat
- 1 small onion and 1 garlic clove
- vegetable broth
- extra virgin olive oil
- ground black pepper and salt
Stew the potatoes with their skin in salted water at medium flame for about 30 minutes.
Drain and let cool down.
Meanwhile, clean the chanterelle mushrooms, removing any soil remaining and, in case they are too big, cut them in pieces not too small.
Mince finely half onion and let it cook slowly over low flame with some oil until it becomes golden.
Then add the mushrooms and the meat and cook over low flame, adding some spoons of broth and adjusting with salt.
In a small pan fry with some oil the diced speck and put aside. Peel the potatoes, cut them into thick slices, and savour with salt and pepper.
Put together the mushrooms with the meat and serve spreading with the speck. The “rosticciata” should be eaten immediately.
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