Veal Zampetti With Champignons

Preparation:

Preparation: Prepare the trotters, cut them along the tendons, breaking them up, lard them, add the salt and brown them well in boiling oil. At this point add the fat, sprinkle them with a thin layer of flour, slowly pour, starting from the edge, part of the brown stock, then keep the lid closed and add the necessary liquid often during cooking. Wash the mushrooms, cut them into thin slices, sauté them in the butter, add them to the trotters after 30 minutes, then finish cooking. If the marinade is too liquid, make a paste of corn starch and water, add it, bring to the boil and complete with the cream. Cut the meat, serve it at the table and sprinkle some parsley on top.