Veal Marsala with mushrooms, asparagus and white rice
Veal has long been a controversial issue in terms of animal welfare. However, pressure on the industry is resulting in changes to the methods used by the veal industry. Of course, the veal in this dish can be replaced by pork or even chicken.
Ingredients
- 100 gr. rice
- 200 ml. water
- 4-5 button mushrooms
- 150 gr. veal rump steak
- Flour for dusting
- 1 tsp. olive oil
- 1 tsp. olive oil
- 2 tbsp. Marsala
- Salt and freshly ground pepper
Instructions
- Place the rice and water in a pan and place on a high heat.
- Bring to the boil, then bring down to a very low heat and cover with a lid.
- Leave to cook for 15 minutes, checking periodically. If the rice is getting very dry, add a little more water.
- In a separate pan, bring slightly salted water to the boil for the asparagus.
- Wash the asparagus and snap the stalky ends off.
- Wipe any dirt off the button mushrooms and thinly slice them.
- Season the veal steak and lightly dust with flour.
- Heat a teaspoon of olive oil in a frying pan on a medium-high heat and, when hot, fry the steak for 2 minutes on each side (longer if you are using chicken!).
- Meanwhile, boil the asparagus tips for a few minutes until they turn bright green; they will be cooked but retain a slight crunch.
- Remove the meat from the pan and leave to rest.
- Turn up the heat to high, add the mushrooms, and brown for a minute.
- Add the Marsala wine and leave it to simmer on a very low heat for a further minute.
- Drain the asparagus, plate up all the ingredients and cover with the mushroom Marsala sauce.
Notes
This recipe uses alcohol as an important flavouring for the sauce. As the quantity used is small, you can cook off most of the alcohol in a couple of minutes at high temperature.