Recipe by CHRISSYG
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!)
Top Review by Dr. Jenny
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!
- 1 1⁄4 ounces dried porcini mushrooms, rinsed
- 1 1⁄2 cups warm water
- 1 3⁄4 lbs boneless veal shoulder, cut into 1-inch cubes
- 3 tablespoons all-purpose flour
- 1⁄4 cup extra virgin olive oil
- 1 cup dry white wine
- 1⁄2 cup heavy cream
- 1⁄2 cup whole milk
- 8 soft dried tomatoes, cut crosswise into 1/8-inch-thick slices (not packed in oil)
- 1 (1 1/2 inch) Thai chiles, halved crosswise
- 2 fresh rosemary sprigs
- 3⁄4 teaspoon salt
Directions See How It's Made
- 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.
- Pat veal dry. Toss one fourth of veal in flour.
- 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.
- Transfer with a slotted spoon to a bowl. Coat and brown remaining veal in 3 batches in same manner.
- Add wine to pot and deglaze by boiling, stirring and scraping up brown bits, 1 minute.
- 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.
- Discard rosemary sprigs and chile, then stir in salt.