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    You are in: Home / Recipes / Veal Bocconcini With Porcini and Rosemary Recipe
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    Veal Bocconcini With Porcini and Rosemary

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    CHRISSYG's Note:

    Very rich flavorful comforting stew. You'll want some nice crusty bread to soak in the 'gravy' that gets made in this dish. You could probably modify this for a crock pot as well, though I haven't tried. The bocconcini here doesn't refer to the little mozzarella balls, it refers to the bite sized pieces of veal. I got this recipe from Gourmet Magazine March 2003 issue. (p.s you can also sub Italian Hot peppers or jalapeno's for the Thai chiles... they're quite hot!)

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Soak porcini in warm water in a small bowl until softened, about 20 minutes. Lift porcini out, squeezing liquid back into bowl, then rinse porcini (to remove any grit) and cut into 1/2-inch pieces. Pour soaking liquid through a sieve lined with a coffee filter or a dampened paper towel into another small bowl.
    2. 2
      Pat veal dry. Toss one fourth of veal in flour.
    3. 3
      Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then shake off excess flour and brown veal, turning, until golden brown, about 3 minutes.
    4. 4
      Transfer with a slotted spoon to a bowl. Coat and brown remaining veal in 3 batches in same manner.
    5. 5
      Add wine to pot and deglaze by boiling, stirring and scraping up brown bits, 1 minute.
    6. 6
      Stir in veal with any juices accumulated in bowl, porcini and soaking liquid, cream, milk, tomatoes, chile, and rosemary sprigs and simmer, partially covered, stirring occasionally, until veal is very tender, about 1 1/4 hours.
    7. 7
      Discard rosemary sprigs and chile, then stir in salt.

    Ratings & Reviews:

    • on August 28, 2009

      55

      This was an excellent veal dish that both my husband and I loved! This is remarkable in that DH said that this is the first veal recipe that we have made that he actually really liked and would have again. I only had a pound of cubed veal, so I halved the recipe with perfect results. We served the veal over mashed potatoes which I mashed with porcini flavored olive oil that I had bought at a specialty shop called Fustini's in Traverse City, MI. This was the perfect way to enjoy the sauce. Other than halving the proportions, I made no modifications. This is going straight into my keeper file. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Veal Bocconcini With Porcini and Rosemary

    Serving Size: 1 (439 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 608.0
     
    Calories from Fat 329
    54%
    Total Fat 36.5 g
    56%
    Saturated Fat 13.8 g
    69%
    Cholesterol 206.5 mg
    68%
    Sodium 714.3 mg
    29%
    Total Carbohydrate 16.9 g
    5%
    Dietary Fiber 1.6 g
    6%
    Sugars 5.7 g
    22%
    Protein 42.0 g
    84%

    The following items or measurements are not included:

    Thai chiles

    rosemary sprigs

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